Squid salad with fresh seafood ingredients, simple preparation methods but brings many wonderful and refreshing flavors to the dish. Let’s cook and learn the steps to make 3 mixed salads.
1. Squid salad with seaweed
-
Preparation
10 minutes
-
Cooking
20 minutes
-
Difficulty
Easy
Ingredients for Squid Salad with Seaweed For 2 people
Squid 1 piece (about 350gr) Imitation crab sticks 5 sticks Cucumber 1 piece Carrot 1 piece Daikon 1 piece Cherry tomatoes 10 pieces Carron lettuce 1 bunch Vietnamese balm a little Ground ginger 2 teaspoons Dried seaweed 10 gr Crispy frying flour 1 pack Roasted white sesame 1 teaspoon Rice vinegar 2 tablespoons Soy sauce 3 tablespoons Mayonnaise 1 tablespoon Sesame oil 2 teaspoons Cooking oil 100 ml Sugar 1 tablespoon
How to choose fresh ingredients
How to choose fresh cherry tomatoes
- Choose tomatoes that are uniformly sized, with bright shiny red skin and smooth texture.
- Fresh tomatoes will be firm; when gently squeezed, they should feel slightly soft but not mushy or mealy and have a natural fragrance.
- Avoid purchasing tomatoes that are bruised, watery, or overripe, as they won’t taste good in salads.
Information on purchasing ingredients for salad
For ingredients like carrot lettuce, seaweed, crab sticks, and tempura flour, you can buy them at supermarkets and stores. Currently, Bách hóa XANH is also selling these products, which you can check out.
How to make seaweed squid salad
-
Prepare the ingredients
Wash the seaweed thoroughly. Cut the seaweed into pieces about 1/2 the length of your finger.
Tip: To eliminate the fishy smell of the seaweed, blanch it in boiling water with some ginger for about 2 – 3 minutes. Remove the seaweed and soak it in ice water to cool quickly.White radish, clean carrots, peel and cut into thin slices. Next, cut them in half into segments about 1/2 a finger length.
Cucumbers are also cleaned and cut into segments about 1/2 a finger length.
Tomatoes are washed clean and cut in half. Ginger is washed clean, peeled, and grated finely.
Sesame seeds are left whole, and you roast them until fragrant.
Lettuce is also washed clean and cut into pieces about 1 finger length.
Imitation crab sticks are cut into segments about 1 finger length.
Tip: You can use various types of lettuce or greens that you like to prepare the dish.
-
Prepare the squid
After purchasing the squid, remove the skin, innards, and backbone, then wash thoroughly with water several times. Score the body of the squid in small segments about 1/2 a finger length but do not cut all the way through.
-
Marinate the squid
Marinate the squid with 1 packet of dry frying powder, mixing well so that the seasoning in the powder is absorbed into the squid and marinate for about 5 – 10 minutes.
-
Fry the squid
Place a pan on the stove, add 100ml of cooking oil to cover about 1/3 of the pan surface. Turn on high heat for the oil to heat quickly. When the oil is hot, add the squid and fry until you see the squid turning a light brownish-yellow color, then remove and place on paper towels to absorb excess oil.
-
Make the sauce
Add 1 tablespoon of sugar, 2 tablespoons of rice vinegar, 3 tablespoons of soy sauce, 2 teaspoons of minced ginger, and 2 teaspoons of sesame oil into a bowl and mix well.
-
Product
Layer the lettuce, seaweed, carrots, cucumbers, cherry tomatoes, white radish, and crab sticks on a plate. Finally, add the fried squid on top and decorate with evenly drizzled mayonnaise sauce, sprinkle a little toasted sesame, and place a few mint leaves on top. That’s it, it’s complete.
The completed seaweed salad with squid has an eye-catching color, enhanced by the aroma of toasted sesame, the crunchy sweetness of vegetables, and the chewy seaweed combined with the crispy texture of the fried squid, which is truly appealing. When eating the salad, drizzling a little sauce on top will create a harmonious sour taste, enhancing the flavor of our salad.
2. Thai Style Squid Salad
-
Preparation
15 minutes
-
Cooking
10 minutes
-
Difficulty
Easy
Ingredients for Thai Style Squid Salad Serves 2 people
Squid 500 gr Garlic 13 cloves Chili 10 fruits Shallots 2 bulbs Lemongrass 4 stalks Green onions 4 sprigs Cilantro a little Thai chili sauce 1 teaspoon (sweet and sour chili sauce) Fish sauce 1 tablespoon Lemon juice 1 teaspoon Sugar 1 teaspoon
Ingredient Image
-800x450-16-1.jpg "3 Ways to Make Delicious and Simple Fresh Squid Salad That Everyone Loves 18")
How to Prepare Thai Style Squid Salad
-
Preparing and Boiling the Squid
After buying squid, wash it with diluted salt water and rinse thoroughly with clean water several times. Next, remove the backbone, peel off the skin, and cut it in half to take out the entrails.
Place the squid on a cutting board and score the body in a diamond pattern, then cut it into small bite-sized pieces.
Put a pot of water on the stove, turn the heat to high for the water to boil quickly, then add the squid and boil for about 2 – 3 minutes. To keep the squid crunchy and chewy, after boiling, place the squid in a bowl of cold water to cool down, then drain.
-
Preparing the Other Ingredients
Peel and wash the garlic with water. Wash the chili and remove the stems.
Wash 4 stalks of lemongrass and cut them into thin slices.
Peel and wash 2 purple onions, then slice them thinly.
Wash 4 spring onion stalks and a small amount of coriander, then chop them finely.
-
Make the sauce
Put 10 chili peppers and 12 cloves of garlic that have been prepared into a mortar and pound them until smooth, then transfer to a bowl.
Next, add to the bowl 1 teaspoon of Thai chili sauce, 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1 teaspoon of lemon juice, and mix well to combine the seasonings.
Tip: If you don’t have a mortar to pound, you can use a blender to grind the ingredients smoothly as well.
-
Mix salad
Put the squid in a bowl and then add lemongrass, shallots, green onions, and sauce, and mix well for the seasoning to be evenly absorbed.
Finally, you just need to put the salad on a plate and enjoy it.
-
Finished product
The Thai style squid salad just completed has an attractive appearance, with a fragrant aroma from the chili sauce. The squid is fresh and crunchy, wrapped with a bit of spiciness from the Thai chili sauce, making it very appealing.
3. Korean squid salad
-
Preparation
15 minutes
-
Cooking
10 minutes
-
Difficulty
Easy
Ingredients for Korean Squid Salad Serves 2 people
Squid 300 gr Cucumber 1 piece Onion 1/2 bulb Green bell pepper 1 piece Lemongrass 1 stalk Ginger 2 bulbs Chili pepper 2 pieces Garlic 6 cloves Chili sauce 2 tablespoons Soy sauce 1 tablespoon Vinegar 1 tablespoon Sesame oil 1/2 tablespoon Korean chili powder 2 tablespoons Sugar/seasoning powder a little
How to choose fresh bell peppers
- When buying bell peppers, you should choose those with a smooth, shiny, thick skin and still have the stem. It is best to buy those that feel heavy in hand and have bright colors, as these are fresh, delicious, and nutritious bell peppers.
- Avoid choosing bell peppers that are soft, not firm to the touch, and have many bruises or cracks on the surface. These are spoiled bell peppers and lack nutrients.
- You can buy bell peppers at reputable large stores or supermarkets to ensure the products are quality-checked and have a clear origin.
How to Make Korean Squid Salad
-
Prepare Ingredients
Wash the lemongrass, trim the tops, and slice it thinly. Peel the ginger, wash it, cut it in half, keep one half and slice the other half thinly.
Wash the cucumber, cut it in half, scoop out the seeds, and cut it into bite-sized pieces.
Wash the bell pepper, cut it in half, remove the seeds, and cut it into small bite-sized pieces.
Peel and wash the garlic and the remaining ginger, crush them, and chop finely. Wash the green onions and chop them small.
Peel and cut half an onion into wedges.
-
Prepare Squid
Wash the squid with diluted salt water and rinse it several times with clean water. Then, remove the backbone and peel the skin.
Bring a pot of water to a boil over high heat. Once boiling, add the lemongrass, ginger, and squid and blanch for about 2 minutes until the squid is cooked, then remove and drain before cutting into bite-sized rings.
-
Make the sauce
Put 1 tablespoon of chili sauce, 1 tablespoon of Korean chili powder, 1 tablespoon of sugar, 1/2 teaspoon of seasoning powder, 1 tablespoon of vinegar, 1/2 tablespoon of sesame oil, minced ginger and garlic into a bowl, then mix well so that the seasonings are evenly distributed.
-
Mix the salad
Add the sliced squid into the bowl of sauce and mix it well, then add 1 tablespoon of soy sauce, bell peppers, cucumbers, onions, and green onions that have been prepared and continue to mix evenly. That’s it, you’re done!
Serve the salad on a plate, garnishing it with a few slices of chili and enjoy.
Tip: If you want the squid salad to have a richer flavor, you can add a little mayonnaise on top!
-
Product
Korean squid salad just completed has an attractive color, fragrant smell from the ingredients mixed together. When eaten, one can immediately feel the fresh crunchiness from the squid, the spicy heat from Korean chili powder along with a bit of pungency from the onion and a light sourness from the bell pepper that is very appealing.
How to choose fresh squid
- Choose to buy squid with shiny skin and still active, the squid meat should be bright white, do not choose squid that is dull in color.
- Use your hand to press to test the firmness of the squid. If it quickly returns to its original state when pressed, then it is fresh squid.
- Note to only buy squid with bright and clear eyes and with all tentacles intact.
How to properly prepare squid
- First, hold the body of the squid with one hand, while using the other hand to grasp the tentacles and gently pull up to remove the ink sac. If you accidentally break the ink sac, rinse it off with water.
- Next, use a knife to cut off the eyes and the hard round piece in the middle of the squid’s head (squid beak), and use your hands to remove this part.
- Then, use a knife to make a light cut along the top of the squid’s body to create a groove between the skin and the squid meat. One hand should firmly hold the squid meat, while the other hand grips the squid skin and pulls it up.
- Finally, rinse the head and body of the squid again with clean water.
Hope with the recipe that Điện máy XANH shares with you. You can easily make squid salad in 3 different ways. Let’s get into the kitchen and show your skills. Wish you success!
*Refer to the recipe and images from the YouTube channel Bich Hoang, HỒN VIỆT FOOD and Mon Ngon Moi Ngay.
