Published:  16:52 Monday - October 31, 2016

Squid is the main material of many dishes with different kinds of method cooking as boil, fried, salad, hotpot, etc. Squid salad is especially suitable for tasting in summer because of fresh taste and a popular dish in family meals.

Ingredients

1 lb (500 g) fresh medium squids, body sacs only

2 cups (500 ml) water

Ice water, for cooling

2 tablespoons freshly squeezed lime juice

4 tablespoons rice wine or sherry

3 cloves garlic, crushed

1 teaspoon sesame oil

1 teaspoon sugar

1 teaspoon crushed black peppercorns

1/2 stalk celery (80 g), sliced to yield 1/2 cup

1/2 cup (20 g) minced coriander leaves (cilantro)

1 finger-length red chili, deseeded and minced

1/3 cup (50 g) Pickled Spring Onions (optional)

2 tablespoons crushed roasted unsalted peanuts

1/4 cup (60 ml) Fish Sauce Dip

Rice crackers, to serve

Method

Step 1: Make a lengthwise cut along each body sac. Open and rinse the inside well. Score the flesh with diagonal criss-cross slits across the surface. This allows the squid to cook quickly. Slice into bitesized pieces.

Step 2: Bring the water to a boil in a small pot or saucepan over high heat. Poach the squid pieces until just cooked, 30 seconds to 1 minute. Remove and plunge immediately in ice water to cool. Drain and set aside.

Step 3: Mix the cooked squid with all the other ingredients in a large bowl and toss until well combined. Transfer to a serving platter.

Step 4: Serve the squid salad immediately with rice crackers.

Note

Squid becomes rubbery if overcooked. To achieve a soft and velvety texture, barely cook the squid and quickly plunge it in ice water. Squid may be tenderized by soaking it in milk for a day before cooking.