Vietnamese
Vietnamese - Salads and Rolls
Squid Salad and Rolls
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 400g squid, cleaned
- • 200g cabbage, finely shredded
- • 1 carrot, julienned
- • 1/2 cup mint leaves
- • 3 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tbsp sugar
- • 1 red chili, thinly sliced
- • 2 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Clean the squid, cut the bodies into rings, and shred the cabbage and carrot.
2
Phase 2
Drop the squid into boiling water for 45 seconds until just white, then drain and cool.
3
Phase 3
Whisk the fish sauce, lime juice, and sugar with 2 tbsp water until the sugar dissolves.
4
Phase 4
Combine the squid, cabbage, carrot, and mint, pour over the dressing, and toss well.
5
Phase 5
Set aside for 5 minutes so the squid soaks up the dressing.
6
Phase 6
Top with the chili and crushed peanuts, and serve.