Chef Mimi is my oldest blogging friend (oldest as in for the longest time). We’ve followed each other’s blogs since 2012, and we’ve had the pleasure to meet in person in 2014 when we were both visiting our mutual friend Richard. Recently she posted a recipe for Thai squid salad, which I knew right away I wanted to prepare. My rendition does not look as pretty as Mimi’s, but it sure was delicious. I used Thai basil instead of mint, because I love that flavor (and it also an authentic ingredient in a Thai seafood salad). I opted to use one large squid, because that is what is available fresh here. Squid has an elegant flavor, so freshness makes a big difference. But I think the texture of the salad will actually be nicer with small squid like Mimi used. Unfortunately, I can only get those frozen.

Ingredients

Serves 4 as an appetizer

• 225 grams (.5 lb) cleaned squid
• 1 Tbsp fish sauce
• 1 Tbsp freshly squeezed lime juice
• 225 grams cherry tomatoes, halved
• 225 grams of sliced cucumber
• 1 small shallot, sliced
• 1 Tbsp vegetable oil
• 1 fresh red Thai bird’s eye chili, minced
• 2 Tbsp nam prik phao
• 1/2 cup loosely packed fresh Thai basil leaves
• 4 lime wedges, for serving

Instructions

Clean the squid and slice into rings. Pat the squid dry with paper towels.

Heat a tablespoon of vegetable oil in a frying pan or wok. Add the minced chilli and 2 tablespoons of nam prik phao.

Stir for a minute over medium heat, then add the squid and change the heat to high.

Stir fry the squid briefly until it is covered with the sauce, then turn off the heat. Squid will get rubbery if you cook it for too long.

Place tomato, cucumber, and shallot on the plates. Mix 1 tablespoon of fresh lime juice with 1 tablespoon of fish sauce, and dress the salad with this dressing. You could also dress the salad in a bowl first, but then the tomatoes will lose a lot of their seeds.

Add the squid to the plates, add Thai basil, toss gently, and serve.