This is basically the same recipe as the [link2post id=”560″]scallop salad I mentioned a couple of weeks ago[/link2post]. Just replace the scallops with about 500g of the very best baby squid you can find. The partner and I had a little debate about how to prepare the squid, and we decided that a 30 second blanche in fiercely boiling water would be best. It was best. The salad will end up looking like this:
You may think there are one hell of a lot of chillies on that; you’d be right. The key with these Thai-style salads is certainly to make them hot, but you must remember it is not a competition. Daniel did you read that? Not a competition, ok?