Yesterday I decided to prepare something special for lunch; something light; something spicy; something damn good. I browsed through my cook books and picked up a recipe by Jamie Olivier. I will be honest with you – the preparation and cooking time takes a bit over an hour but you wouldn’t regret it! The highly unique flavour of this dish compensates everything! You will be enjoying an incredible taste of crispy lamb lettuce, sweet lychees and tender squid all coated in chili jam. Go for it!
Thai Spicy Squid Salad
You will need:
4 medium-sized squid, cleaned
zest and juice of 2 lime
extra virgin olive oil
sea salt + freshly ground black pepper
4 big handfuls of lamb’s lettuce
455 g lychees, peeled, deseeded
2 fresh chilly, finally chopped
For the sweet chili jam:
4 fresh red chillies
1 red onion, peeled and halved
10 cloves of garlic, peeled
100 g fresh ginger, peeled
2 handfuls of fresh coriander
2 sticks of lemon grass, peeled and roughly chopped
1 tablespoon dried shrimps
150 ml sunflower oil
40 g palm sugar
Fish sauce, to taste
1) Make your chili jam: blitz up all the jam ingredients roughly in the food processor or blender, apart fro
2) Put the mixture in a wok or a pan and cook gently, stirring regularly, for aprox. 20 minutes on a slow simmer. Put back into a food processor and blitz again until very smooth. Return the mixture to the pan, add the sugar an simmer slowly again for half an hour, stirring regularly. Season with fish sauce. Cool. m the sugar and the fish sauce
3) Clean the squid and give it a good rinse. Cut the squid lengthwise. Lightly score the inside part in a criss-cross fashion. Grate finely your lime zest.
4) Get a wok or a pan really hot and add a lug of olive oil. Season the squid with salt and pepper and lay it in the wok, sprinkling with the lime zest on top. It normally needs 2 minutes to cook and should curl up at the edges.
5) Remove the squid from the heat, slice the squid up.
6) Add the sliced squid back to the pan with the chili jam and stir around until it coats the squid completely. Add lime juice and 4 tablespoons of olive oil.
7) Scatter your squid over the leaves. Sprinkle everything with lychees and chilli. Spoon over a little of the juice from the wok.
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