Ingredients for Dried Squid Mango Salad Serves 4 people

Dried squid 1 piece Mango 3 pieces Roasted peanuts 20 g Vietnamese coriander 20 g Shallots 5 bulbs Chili 3 pieces Lime 3 pieces

How to choose good ingredients

How to choose good dried squid:

Based on color:

Based on the color of the squid, you should choose squid that has a bright pink color, with a long and slender body. The back of the squid is covered with a thin layer of white powder.
If the squid has a dark color, it may be squid that has gone bad or soaked in chemicals. The powder layer on the back of the squid is thick and does not stick to the body of the squid. That is not good squid, and eating it may cause poisoning.

Based on the squid’s body:

For good squid, even when dried, the body still has good elasticity, the meat is chewy, and the fibers are clear. After grilling the squid, you can easily tear it into thin, small strips.
For one-sun squid, good squid should not feel moist when held; the thin, white powder clings tightly to the squid’s body.
Do not buy squid that feels slimy and damp when held. It is very likely that the squid has gone bad or has been soaked in chemicals.

Based on smell and taste:

Dried squid will have a characteristic fishy smell; however, fresh squid will have a much lighter fishy smell compared to squid that has gone bad. Fresh squid when grilled will have a strong, aromatic smell, sweet meat, and not too chewy.
Old squid that has been soaked in chemicals will not retain its characteristic aroma. After grilling, the squid meat will be very dry and difficult to tear.

How to choose fresh and delicious mangoes:

When buying mangoes, you should choose mangoes that are not overly ripe, with a green color or just starting to turn yellow. At this time, the mangoes will be best for making salad.
Do not buy mangoes that are too ripe as they will not be good for salad. Avoid those with unusual colors or large spots on the skin.
You should buy mangoes with green stems; these are freshly picked, still fresh and delicious.
You should buy mangoes that have a fragrant smell and feel firm when held.

Ingredients for mango and dried squid salad

How to make Dried Squid Mango Salad

1

Prepare the ingredients

Wash the mango thoroughly, peel it. Then shred the mango into thin strips. Place the mango in the refrigerator for about 20 minutes to keep it crunchy, which will make it tastier when eaten.

Peel and slice the shallots thinly. Heat a pan and start frying the shallots until fragrant. When the shallots turn golden and aromatic, turn off the heat and remove the shallots from the pan.

Grill the dried squid over medium heat. Turn it frequently to prevent burning; when the squid becomes dry and turns evenly white, it is cooked. Turn off the heat, gently pound the squid, and tear it into small pieces.

Wash the Vietnamese coriander and chop it finely.

Peel the garlic, take 1 chili, wash it, remove the stem, and finely chop both. The remaining 2 chilies should have their seeds removed and be cut into thin strips.

Wash the lemon, squeeze it through a strainer to extract the juice.
2

Prepare the dressing

Put 3 tablespoons of sugar, 2 tablespoons of fish sauce, minced garlic and chili, 1.5 tablespoons of lime juice into a bowl and mix well.
3

Mix the salad

Put all the mango, squid, and shredded chili into a small bowl, drizzle the dressing evenly over the mixture, and mix thoroughly.

Mix until the mixture is well combined, then add the Vietnamese coriander, fried onions, and roasted peanuts, and continue to mix evenly. Once the mixture is well combined, transfer it to a plate and enjoy.
4

Final product

The mango salad with dried squid has a sweet and sour taste with a slight spicy kick and a light aroma from the Vietnamese coriander, making it irresistible to food lovers. Serving it with rice crackers, shrimp chips, or wrapping it in rice paper will provide wonderful experiences.

Storage tip: If not consumed entirely, you can store it in the refrigerator to keep it fresh, and the salad can be reused the next day.