Grilled Squid & Pomelo Salad

Grilled Squid & Pomelo Salad

200g squid, scored

A splash of thick sweet soy sauce

1 quantity red chilli nahm jim (below)

Crisp-fried eschallots


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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