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.
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
10g Fresh Thai Holy basil
10g coriander leaves
10g mint leaves
Cut the carrot and onion into wafer thin slices and place in a bowl.
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.
Mix the sweet chilli sauce, fish sauce and lime juice together and set aside.
Mix the flour, salt and pepper together on a plate and toss the squid rings in it.
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.
Pick the leaves from the stalks of the herbs.
Drain the carrots and red onion and toss with the herbs.
Arrange on 4 plates, top with the squid and drizzle with the sweet and sour sauce.