A classic Thai salad, this is fresh, hot, sweet, sour and salty. The squid can be seared in a pan but is best chargrilled.


  • 250g cleaned baby squid hoods

  • 1 tsp paprika

  • 1 tsp ground cumin

  • ½ tsp sea salt

  • ½ tsp freshly cracked pepper

  • 1 pinch ground cayenne pepper

  • 1 garlic clove, minced

  • 1 tsp ginger, minced

  • Zest and juice of 1 lime

  • ¼ cup coconut oil, melted

  • ½ fresh lime, cut in half

  • 1 baby cos lettuce, to serve

  • Fried shallots, to garnish *optional

  • Spring onions, sliced, to garnish

  • ½ red chilli, finely sliced, to garnish *optional

  • 1 Tbsp toasted peanuts, chopped, to garnish


  • 1.

    Cut your squid hoods in half, flatten out and keeping a very sharp knife at an angle, score the squid lightly on both sides with diagonal cuts to make a criss-cross pattern, then cut in to bite sized pieces

  • 2.

    In a small mixing bowl, combine paprika, cumin, salt, pepper, cayenne, ginger and garlic, along with zest from the lime. Add the melted coconut oil and stir until you have a smooth, runny paste

  • 3.

    Spoon in 2 tbsp of the paprika paste into a small bowl and add the lime juice, stir until combined, then cover and set aside

  • 4.

    Pour the remaining paprika paste into a large glass bowl then add squid and toss to coat evenly with marinade. Cover the bowl and refrigerate to marinate for 30 minutes

  • 5.

    Pre-heat your grill or BBQ

  • 6.

    After 30 minutes, remove the squid bodies and discard the marinade.

  • 7.

    Place the squid directly onto the preheated grill or BBQ, and cook for about 2-3 minutes per side or just until the squid turn opaque. Remove from squid from heat immediately, and drizzle with the lime juice and paprika mixture

  • 8.

    Serve over the baby cos leaves and garnish with lime wedges, fried shallots, toasted peanuts, spring onions and chilli

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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.