Spicy squid larb
Thai 15 Mins Prep · 20 Mins Cook
- Peel and finely chop the shallots. Deseed and finely slice the chillies. Thinly slice the lemongrass. Finely chop the lime leaves. Finely chop the squid, reserving the tentacles.
- In a large bowl, combine the fish sauce, 2 tbsps of fresh lime juice and palm sugar. Stir until the sugar has dissolved.
- Heat the oil in a pan over a medium heat. Add the shallots, chillies, lemongrass and kaffir lime leaves. Stir-fry for 2-3 minutes until fragrant. Add the finely chopped squid to the pan and stir-fry for a further 5 minutes to allow the flavours to combine. Remove from the heat.
- Transfer the squid mixture to the bowl with the fish sauce dressing. Toss well to coat the squid evenly.
- Heat a pot of oil to 180°C.
- Combine the flour and salt and toss the reserved tentacles through the mixture, until evenly coated.
- Fry in the hot oil for approx. 2 minutes or until cooked and crispy.
- Arrange the lettuce leaves on a serving plate. Top with the squid larb and fried tentacles.
- Pick the mint leaves and scatter over the dish and serve immediately.
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