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Spicy Grilled Squid Salad

A classic Thai salad, this is fresh, hot, sweet, sour and salty. The squid can be seared in a pan but is best chargrilled. The basic Thai dressing can be varied in any way you like as long as the taste is ultimately balanced.


  • Salad

  • 250 g Squids

  • vegetable oil

  • 3 Red eschallots thinly sliced

  • 0.5 cup Red Onion thinly sliced

  • 0.25 cup Ginger Julienned

  • 1 cup Each of Mint, Coriander and Sweet Thai Basil

  • 2 long Red chilli's seeded and cut

  • 1 Baby Cos lettuce

  • 3 fried eschallots thinly sliced

  • 2 Fried Garlic Cloves Sliced

  • 0.25 cup chopped roasted Peanut

  • 1 tablespoon Rice Roasted and ground

  • Dressing

  • 2 Garlic Cloves

  • 4 birds eye chilli's

  • 2 Coriander roots washed and scraped

  • 1 teaspoon sea salt

  • 6 tablespoons Palm Sugar

  • 3 tablespoons Lime juice

  • 5 tablespoons Fish sauce


  • Salad:

  • 1.

    To clean the squid, pull out the tentacles, then pull off the side flaps and cut the squid down the centre so that it will open flat. With a small knife, cut out the gut and ink sac and discard.

  • 2.

    Scrape the skin off the body and flaps (it will peel off easily) and cut off and discard the hard beak. Keeping a very sharp knife at an angle, score the squid lightly on both sides with diagonal cuts to make a criss-cross pattern.

  • 3.

    Brush the squid with oil, and sear it quickly on a hot chargrill or barbecue.

  • 4.

    Put into a bowl. Combine eschalots, onion, ginger, herbs, chillies and dressing with the squid and toss gently.

  • 5.

    Arrange the lettuce on a large platter,

  • 6.

    Put the squid on top and sprinkle with the fried eschalots and garlic, peanuts and ground rice.

  • Dressing:

  • 1.

    To make the dressing, pound the garlic, chillies, coriander and salt in a mortar with a pestle,

  • 2.

    Add the sugar and mix in the lime juice and fish sauce

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Posted by Leonardo dicaprioReport
why would you kill a squid you monster
Posted by legs11Report
I use this dressing recipe for all of my thai based salads. It is delicious and very easy to make....the balance between sweet, sour and salty is perfect! So try this on a home made thai beef salad, or with prawns, fish anything you fancy really.