Thai Style Squid And Cucumber Salad Recipes

Steps:

• Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
• Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don't stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don't overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
• In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.

Steps:

• Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.

Steps:

• Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
• Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

Steps:

• Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
• Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

Steps:

• Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a medium bowl, combine the onion, cucumber, tomatoes, cilantro, chile, squid, and shrimp. Divide the seafood mixture among one half of each parchment heart near the crease. Fold the other half of parchment over ingredients. Make small overlapping folds to seal edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
• Place the packet on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 15 minutes or until fully puffed. Remove from the oven, and let sit while preparing the dressing. Whisk together the sesame oil, rice-wine vinegar, salt, and pepper in a small bowl. Open the packet carefully, and transfer the mixture to a serving plate, discarding the cooking juice. Drizzle with the dressing, and serve hot or at room temperature.

Steps:

• Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
• Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

Steps:

• Place sliced cucumber on a platter.
• Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved.
• Remove from heat and allow to cool.
• Place shallots and chili pepper in vinegar mixture and stir.
• Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro.
• Don't be concerned about the strong smell when heating the vinegar.

Steps:

• cut squid into small squares.
• blanch squid for 1 minute in boiling water.
• plunge squid into cold water immediately.
• prepare remaining ingredients for dressing.
• mix with squid.
• Serve on lettuce bed Chill before serving.