• 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


  • 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.

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