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Thai Kitchen Recipes

Calamari Salad

Be sure to use very fresh squid. The key to this salad is quick poaching of the squid. You want to cook it fast so that it will be tender and crunchy.

  • Prep Time:20 minutes
  • Level of Difficulty:medium


2 cups (500 mL) water

8 ounces (230 g) squid, cleaned and cut into 1/4-inch (.5 cm) thick rings

1/4 cup (50 mL) julienned red bell pepper

1/4 cup (50 mL) finely chopped onion

1/4 cup (50 mL) diced cucumber

2 tablespoons (30 mL) thinly sliced green onion

2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce

2 tablespoons (30 mL) fresh lime juice

1 tablespoon (15 mL) palm sugar or brown sugar

1 to 2 Thai chiles, seeded and minced

4 Boston lettuce leaves

Fresh mint leaves (optional)


BRING water to boil in small saucepan. Add squid; reduce heat to low. Poach 30 seconds or just until cooked. Rinse under cold water. Drain well.

PLACE squid in large bowl. Add bell pepper, onion, cucumber and green onion; toss. Mix fish sauce, lime juice, sugar and chiles in small bowl until sugar is dissolved. Drizzle dressing over squid mixture; toss lightly.

SPOON squid salad evenly into each lettuce cup. Garnish with mint leaves, if desired.

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