This tangy squid salad has shallot for sweetness, chiles for heat, lime juice and zest for tang, and peanuts for crunch. Combined they make for a deeply flavored and utterly refreshing dish. Here the salad is served as an hors d’oeuvres, either piled on cucumber rounds or scooped into shot glasses and served with a fork. But it’s also excellent as a first course served over Boston lettuce leaves.
Ingredients
- 1 pound cleaned squid
- 2 tablespoons peanut oil
- Salt
- 1 tablespoon lime juice
- ½ teaspoon finely grated lime zest
- 2 teaspoons Asian fish sauce
- 1 small shallot, peeled and finely chopped
- 1 jalapeño, seeded if desired, and minced
- 2 tablespoons roughly chopped cilantro
- Cucumber rounds or shot glasses, for serving
- Chopped roasted peanuts, for serving (optional)
- Nutritional Information
Nutritional analysis per serving (8 servings)
87 calories; 4 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 132 milligrams cholesterol; 143 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
- Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don’t stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don’t overcrowd the pan; if your skillet doesn’t fit the squid comfortably, cook them in smaller batches.
- In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.
1 hour 15 minutes
Dining and Cooking