Grilled Squid & Pomelo Salad
200g squid, scored
A splash of thick sweet soy sauce
1 quantity red chilli nahm jim (below)
1 pomelo, peeled and segmented
1 stalk lemongrass, white part only, finely sliced
2 kaffir lime leaves, julienned
1 bunch coriander leaves
1 bunch mint leaves
1 long red chilli, seeded and julienned
1/4 cucumber, shaved into ribbons
1 red eschallot, peeled and finely sliced
Toss the squid with the sweet soy sauce before grilling.
Heat a grill and cook the squid over a medium to high heat for about 3 minutes.
Place the squid in a mixing bowl.
Add the salad ingredients and half the red chilli nahm jim.
Toss the ingredients to mix well.
Place on a serving plate, drizzle over the remaining nahm jim and garnish with crisp-fried eschallots.
Red Chilli Nahm Jim
Makes 1 1/4 cups
3 red chillies, seeded
2 red bird’s eye chillies
2 garlic cloves, peeled
2 coriander roots, scraped and cleaned
1 teaspoon sea salt
60g palm sugar, shaved
60ml fish sauce
200ml fresh lime juice
Pound the chillies, garlic, coriander roots and salt into a uniform paste in a mortar and pestle.
Add the palm sugar, pound, then add the fish sauce and lime juice.
Taste – the flavour should be a balance of sweet, sour and salty.
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