Thai Squid Cucumber Zesty Salad

Ingredients

Estimated total cost: €17.11 · €4.28/serving

• 1/4 cup freshly squeezed lime juice (from approximately 3 limes) (tip: roll the limes on the countertop before juicing to extract more juice)Est. price €0.20–€0.45
• 1 clove of garlic, finely grated (use a microplane for a smooth texture)Est. price €0.05–€0.15
• 1 tablespoon of umami-rich fish sauce (choose a high-quality brand for best flavor)Est. price €0.15–€0.30
• 1 1/2 teaspoons of rich, dark brown sugar (press firmly into the measuring spoon for accuracy)Est. price €0.05–€0.12
• 1/4 cup plus 1 tablespoon (or more) of vegetable oil (use a neutral oil like grapeseed for a clean taste)Est. price €0.25–€0.50
• 2 teaspoons of flaky kosher salt, divided (adjust salt to taste as needed)Est. price €0.08–€0.20
• 4 mini seedless or Persian cucumbers, halved lengthwise and cut into thin, 1/4-inch diagonal slices (for an elegant presentation)Est. price €1.20–€2.50
• 12 Fresno chiles, deseeded and thinly sliced (be cautious with handling chiles and wash hands thoroughly after)Est. price €2.40–€4.80
• 1/2 cup of salted, roasted peanuts (coarsely chop for added texture)Est. price €0.50–€1.00
• 1 1/2 pounds of cleaned squid, patted dry (ensure squid is dry to promote browning when cooking)Est. price €12.00–€18.00

Steps

1. 1

   In a large bowl, combine lime juice, minced garlic, fish sauce, brown sugar, 1/4 cup of oil, and 1/2 tsp of salt. Whisk the ingredients together until well blended. Next, add the cucumber slices, chopped chiles, and peanuts to the bowl. Toss everything together to ensure all ingredients are evenly coated with the dressing. Set the mixture aside for later use.

2. 2

   Ensure the squid is thoroughly dried before tossing it with the remaining 1 1/2 teaspoons of salt. Next, separate the bodies from the tentacles.

3. 3

   Begin by heating 1 tablespoon of oil in a large cast-iron skillet until it starts to smoke. Place half of the squid tentacles in the skillet, making sure not to overcrowd them. Cook for 2 to 3 minutes, turning them once halfway through, until they develop a light char and turn opaque. Once done, transfer the cooked tentacles to a plate. Proceed with the remaining tentacles, adding more oil to the skillet if necessary. Drizzle a bit more oil into the skillet before searing half of the squid bodies. Turn them over once during cooking and use tongs to allow any liquid inside the bodies to drain into the skillet and evaporate. Cook for about 2 to 3 minutes until they are lightly charred and opaque. Transfer these squid bodies to the plate with the cooked tentacles. Repeat this process with the rest of the squid bodies. Next, thinly slice all the cooked squid bodies and add them to a bowl containing the cucumber mixture. Toss everything together gently until well coated with all flavors before serving.

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• Cultural note

  Thai Squid Cucumber Zesty Salad is a popular Thai dish known for its vibrant flavors and balance of sweet, sour, salty, and spicy tastes. It reflects the Thai culinary tradition of using fresh herbs and seafood in salads for a refreshing and satisfying meal.

• Seasonal note

  This Thai Squid Cucumber Zesty Salad is best made in the summer when cucumbers and chiles are in season, offering the freshest and most flavorful ingredients for the dish.

• Health note

  This salad is a good source of protein from the squid and peanuts, providing essential amino acids for muscle health. It is also rich in Vitamin C from the lime juice and chiles, supporting immune function and collagen production.