Ingredients
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400 grams Black pepperPick small sizes and include the tentacles
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1/2Medium to big size
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1 clove
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20 Curry leaves
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20 grams Dried shrimps
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20
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2 Laksa leaves
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5
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1 stalk Fish curry powder
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30 grams
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2 tablespoons Beef broth
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1 tablespoon
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THE DRESSING
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3
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2 1/2 tablespoons
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1 clove
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2 tablespoons Fish head
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1/2 Sweet potatoes
Directions
Hot and spicy is one of the Thai dishes signature. This recipe offer hot and spicy salad yet refreshing. Apart the spicy and refreshing taste, this salad also offer sour taste from the lime juice and wedges. Totally another good way to enjoy seafood with refreshing salad at the same time.
Steps
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1
Done
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THE PREPARATIONPrepare the ingredients. Finely chop cloves, cut garlic chives into 2.5 cm lengths, trim and cut in half spring onions, quarter banana shallots, slice cherry tomatoes, pick mint leaves, peel the ginger, grate the palm sugar, cut the lime into wedges, deseed and finely chop bird's eyes chilies. |
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2
Done
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THE DRESSINGPut all the dressing ingredients in a pestle and mortar. Pound to incorporate all the flavors. Set aside. |
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3
Done
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THE SALADCut off the squid tentacles, pull the innards out of their body. Remove the quill, plasticky part, then discard the innards and quill. |
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4
Done
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Rinse the tentacles and pull out the little hard beak from the center, cut the tentacles into halves. |
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5
Done
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Score the inside in a criss-cross pattern with the tip of a knife, working diagonally across the flesh without cutting all the way through. Cut each cone in half and pat all the squid dry with paper towel. |
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6
Done
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Cut the cucumber in half length. Use a spoon to scrap the seeds out of the center and chuck them away. |
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7
Done
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Put the slices in a large bowl with the garlic, chives, spring onions, shallots and tomatoes, then add the mint leaves and basil. Put aside. |
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8
Done
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Heat vegetable oil and sesame oil in a frying pan over medium heat. |
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9
Done
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Add the dressing to the hot squid and toss well then transfer to the bowl together with the salad. |
