Tender squid and cucumber with mint, cilantro and a bright Thai-style lime-fish sauce dressing.
150 gCalamari
100 gCucumber
20 gOnion
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
5 gCilantro
4 gMint
3 gChili Pepper
1 tbspLime juice
3 gSugar
1.5 tspFish Sauce
Remove any remaining cartilage from the squid and cut the tubes into thin rings. Boil gently for 1-2 minutes until opaque and just firm, reaching 63°C (145°F). Drain and cool briefly.
Thinly slice the cucumber and onion, chop the herbs and finely mince the chili. Stir the lime juice, fish sauce and sugar until the sugar dissolves. Toss with the squid, cucumber, onion, cilantro, mint and chili.