Serve this delicious light supper as part of a Thai menu or as a generous starter. If liked use prepared squid rings for this instead.
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Ingredients
1 carrot
½ red onion
50ml rice vinegar
1 tbsp Thai Taste palm sugar
50ml Thai Taste sweet chilli sauce
1 tbsp Thai Taste fish sauce
The juice of ½ lime
400g squid rings
2 tbsp flour
Salt and pepper
Vegetable oil
10g Fresh Thai Holy basil
10g coriander leaves
10g mint leaves
Method
STEP 1
Cut the carrot and onion into wafer thin slices and place in a bowl.
STEP 2
In a small pan, boil the rice vinegar with 50ml water and the palm sugar for 1 minute then pour over the onions and carrots and leave for 30 mins.
STEP 3
Mix the sweet chilli sauce, fish sauce and lime juice together and set aside.
STEP 4
Mix the flour, salt and pepper together on a plate and toss the squid rings in it.
STEP 5
Fill a deep sided frying pan with oil about 2 cm deep and heat until a piece of squid sizzles immediately. Add half the squid and fry for 1-2 mins until golden brown and crispy. Drain on kitchen paper and fry the remaining squid.
STEP 6
Pick the leaves from the stalks of the herbs.
STEP 7
Drain the carrots and red onion and toss with the herbs.
STEP 8
Arrange on 4 plates, top with the squid and drizzle with the sweet and sour sauce.