Thursday, May 14, 2015

Spicy Thai Squid Salad

A delicious and refreshing summer dish that can be used as an appetizer or a light main course!



  • 16 oz. of squid/cuttlefish pieces or rounds
  • 2 cups milk
  • salt and pepper to taste

  • 1 Korean green pepper, seeded and sliced very thin
  • 1 tablespoon finely chopped fresh ginger
  • 1 spring onion thinly sliced white parts and green separated
  • 1 tablespoon soy sauce
  • 2 tablespoons sweet chili sauce (any brand)
  • 2 teaspoons garlic chili sauce (any brand)
  • 2 tablespoons ketchup

  • black and white sesame seeds for garnish
  • 1 tablespoon sesame oil
  • green slices of scallion 

Soak squid in milk for several hours. Drain, rinse and dry squid. Heat pan with a tablespoon of sesame oil. Saute squid on high flame for about 3 minutes. In a colander rinse under cold water to stop cooking process. Put in bowl and season with a little salt and pepper.

In a small bowl mix the pepper, ginger, white part of onion, soy sauce, sweet chili sauce, garlic chili sauce and ketchup and mix into squid. Let sit in refrigerator for a couple of hours for flavors to marry.

Just before serving. Garnish with Green part of scallions and some black and white sesame seeds. Top off with a drizzle of sesame oil and serve.



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