Vietnamese
Vietnamese - Salads and Rolls
Birdseye Chili Salad and Rolls
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 tubes, scored and sliced
- • 1/4 cup bird's eye chilies, thinly sliced
- • 1/2 cup shallots, thinly sliced
- • 1/4 cup Thai basil leaves
- • 2 tbsp lime juice
- • 1 tbsp fish sauce
- • 1 tsp sugar
- • 1 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Score and slice the squid; slice the chilies and shallots.
2
Phase 2
Poach the squid in boiling water for 45 seconds until just cooked.
3
Phase 3
Stir lime juice, fish sauce, and sugar until the sugar dissolves.
4
Phase 4
Mix the warm squid with chilies, shallots, Thai basil, and dressing.
5
Phase 5
Sprinkle with crushed peanuts and serve immediately.