Thai
Thai - Salads
Birdseye Chili Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 300g squid, cleaned and scored
- • 4 bird's eye chilies, pounded
- • 2 tbsp lime juice
- • 1 tbsp fish sauce
- • 1/2 tsp palm sugar
- • 1 stalk lemongrass, sliced thin
- • 2 shallots, sliced
- • 1/4 cup Thai basil leaves
Preparation Steps
1
Phase 1
Grill the squid for 2 minutes per side, then slice into rings.
2
Phase 2
Pound the chilies with palm sugar, lime juice, and fish sauce.
3
Phase 3
Fold the warm squid, lemongrass, and shallots into the dressing.
4
Phase 4
Top with Thai basil and serve immediately.