Kaffir Lime, Squid & Noodle Salad

Mortar & Pestle

Posted by Ryland Peters & Small

About

This dish can be found in many guises, originating from Thailand, Vietnam, and Laos, as well as Cambodia. The squid is tenderized with a little salt, sugar, and lime juice and then grilled on skewers over hot coals or in a grill pan.

SERVES 4

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You Will Need (18 things)

  • 150 g Dried cellophane Noodles
  • 500 g Cleaned Squid 

  • ½ tsp Salt 

  • ½ tsp Granulated/ Caster Sugar
  • 1 tbsp Freshly squeezed Lime Juice 

  • 2 Snake beans (or a handful of Green Beans ), trimmed and very thinly sliced

  • 1 Long red Chilli , deseeded and thinly sliced

  • 2 Red Asian Shallots , thinly sliced
  • 2 Kaffir Lime Leaves , very thinly sliced

  • 1 Lemon Grass stalk, trimmed and very thinly sliced

  • A small handful each of fresh mint, coriander, and Thai Basil Leaves 

  • Deep-fried Shallots , to serve

  • DRESSING

  • A handful of Coriander (stalks, leaves, and roots)
  • 1 tbsp Freshly squeezed Lime Juice
  • 2 tbsp –3 teaspoons Fish Sauce 

  • 1 tsp –2 teaspoons granulated/ Caster Sugar
  • 6 –8 bamboo Skewers , soaked in cold water for 30 minutes

Steps (5 steps, 60 minutes)

  1. 1

    Soak the noodles in a bowlful of hot water for
30 minutes until softened. Drain well, shake dry, and set aside in a large mixing bowl.

  2. 2

    To make the dressing, pound the coriander stalks, leaves, and roots together in a mortar and pestle (you need approximately a teaspoon of paste), then combine with all the other dressing ingredients in a small bowl. Stir well to dissolve the sugar.

  3. 3

    Next prepare the squid. Cut the cleaned squid bodies in half and score the inside of the flesh with a sharp knife to make a diamond pattern. Cut into 2-inch/ 5-cm pieces. Put the squid in a large mixing bowl and add the salt, sugar, and lime juice, and rub well into the flesh. Set aside for 10 minutes, then thread the squid onto the pre-soaked skewers and set aside.

  4. 4

    Meanwhile, put the remaining salad ingredients in a separate large mixing bowl, add 1 tablespoon of the dressing, and toss well to coat. Add the noodles and toss again to mix.

  5. 5

    Preheat a stovetop ridged grill pan (or a frying pan) over a high heat and when it starts to smoke, add the squid and cook for 1 minute on each side until charred. Remove the squid from the skewers and add to the noodles, drizzling the remaining dressing over the top. Toss well to coat and serve immediately, garnished with deep-fried shallots.