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Squid and Mango Salad CD HD Cambodian 25mins Cambodian
Name: Swai nhoam di hu
Serves 4 Cold Seafood Fruit Vegetables Herbs Nuts Hors d'oeuvre Starter Appetiser Gluten Wheat Dairy Free Eggless Cambodia Asia Asian
Ingredients 1 Large fresh Green Mango, peeled and cut into julienne
strips 450g/1lb Fresh Baby Squid (calamari) 1 tbsp Fish Sauce 1 tbsp fresh Lime Juice 1 tbsp Hot Water 1 teasp Sugar ½ a Chili Pepper, finely chopped ¼ teasp Salt 1 Small Onion, thinly sliced 1 Red Capsicum (sweet pepper), sliced 1 tbsp freshly chopped Mint 50g/2oz
Dry Roasted Peanuts, chopped
Instructions
1. Prepare the squid by gripping the body with one hand
and the head and tentacles with the other. Pull apart firmly. Cut the tentacles
away from the head, wash and finely chop 4 of them, reserving the remainder for
another recipe. Discard the head, entrails and ink sac. Wash the bodies
thoroughly, both inside and out, in cold running water, dry on kitchen paper
then cut into bite size pieces. 2. In a small bowl, mix together the lime juice water,
sugar, fish sauce and chili pepper. Set
aside. 3. Bring a large saucepan of salted water to the boil,
add the squid, bring back to the boil and cook, stirring for
2-3 minutes. Do not overcook. 4. Drain the squid
in a colander then place in a serving bowl together with the mango, capsicum and
onion. 5. Add the prepared lime juice mixture together with
the mint and peanuts and mix well. Serve immediately as a starter or salad to accompany main dishes.
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