RCI-SF.005.0063.001
Squid and Mango Salad
Squid and Mango Salad from the Recidemia collection
Prep40 min
Cook0 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- fresh green mango1 largepeeled and cut into julienne strips
- / 1 lb fresh baby squid (calamari)450 g
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 1 tsp
- a chili pepper½ unitfinely chopped
- ¼ tsp
- onion1 smallthinly sliced
- 1 unit
- 1 tbsp
- / 2 oz dry roasted peanuts50 gchopped
Method
1
Clean the fresh baby squid by removing the internal organs, skin, and any remaining ink sacs, then rinse thoroughly under cold water and pat dry.
2
Slice the cleaned squid bodies into rings about ¼ inch thick, keeping the tentacles whole or halving them if large.
3 minutes
3
Bring a pot of water to a boil and add salt, then blanch the squid rings and tentacles for 1–2 minutes until just opaque and tender; drain immediately in a colander and set aside.
4
In a small bowl, whisk together the fish sauce, fresh lime juice, hot water, and sugar until the sugar dissolves completely.
5
Add the finely chopped chili pepper to the dressing and stir to combine.
1 minutes
6
Place the cooled blanched squid in a large bowl and add the julienned green mango, thinly sliced onion, and sliced red capsicum.
2 minutes
7
Pour the prepared dressing over the squid and vegetable mixture, then toss gently but thoroughly to ensure all ingredients are evenly coated.
2 minutes
8
Fold in the freshly chopped mint and taste the salad, adjusting seasoning with additional fish sauce, lime juice, or salt as needed.
9
Transfer the salad to a serving platter and scatter the chopped roasted peanuts over the top just before serving to maintain their crunch.