Thai Squid Salad
|Squid tubes||3 , cleaned|
|Green beans||6 Ounce, sliced (185 Gram)|
|Tomatoes||2 , cut into wedges|
|Green pawpaw||1 Small, peeled, seeded and shredded|
|Onions spring||4 , sliced|
|Mint leaves||1 Ounce (30 Gram)|
|Coriander leaves||1 Ounce (30 Gram)|
|Red chili||1 , chopped|
|Lime dressing||1 Tablespoon|
|Brown sugar||2 Teaspoon|
|Lime juice||3 Tablespoon|
|Fish sauce||1 Tablespoon|
1. Using a sharp knife, make a single cut down the length of each squid tube and open out. Cut parallel lines down the length of the squid, taking care not to cut right the way through the flesh. Make more cuts in the opposite direction to form a diamond pattern.
2. Heat a nonstick char-grill or frying pan over a high heat, add squid and cook for 1-2 minutes each side or until tender. Remove from pan and cut into thin strips.
3. Place squid, beans, tomatoes, pawpaw, spring onions, mint, coriander and chili in a serving bowl.
4. To make dressing, place sugar, lime juice and fish sauce in a screw-top jar and shake well. Drizzle over salad and toss to combine. Cover and stand for 20 minutes before serving.