25 MINUTE CRISPY THAI SQUID SWEET AND SOUR SALAD
Serve this delicious light supper as part of a Thai menu or as a generous starter. If liked use prepared squid rings for this instead.
Provided by Thai Taste
Time 25m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Cut the carrot and onion into wafer thin slices and place in a bowl.
- In a small pan, boil the rice vinegar with 50ml water and the palm sugar for 1 minute then pour over the onions and carrots and leave for 30 mins.
- Mix the sweet chilli sauce, fish sauce and lime juice together and set aside.
- Mix the flour, salt and pepper together on a plate and toss the squid rings in it.
- Fill a deep sided frying pan with oil about 2 cm deep and heat until a piece of squid sizzles immediately. Add half the squid and fry for 1-2 mins until golden brown and crispy. Drain on kitchen paper and fry the remaining squid.
- Pick the leaves from the stalks of the herbs.
- Drain the carrots and red onion and toss with the herbs.
- Arrange on 4 plates, top with the squid and drizzle with the sweet and sour sauce.
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