Usuba
Thai Shrimp and Squid Salad
Spicy seafood salad with rice noodles and tangy sauce made from lime, fish sauce, and chili. The dish is easily adaptable: you can use ground pork or chicken instead of seafood.
- Total
- 30 min
- Standard serving
- 469.1 g
Ingredients
Total 11
Instructions
- 1
Step 1
Prepare sugar syrup: mix 3 tablespoons of sugar with 200 grams of water, bring to a boil and reduce by 25%.
- 2
Step 2
Squeeze the lime juice. Slice the chili pepper into thin rings.
In a bowl, mix 6 tablespoons of fish sauce, 4 tablespoons of prepared syrup, lime juice, and sliced pepper. The sauce is ready.
- 3
Step 3
Clean the shrimp by removing the shell. Make an incision along the back of each shrimp and remove the intestine.
- 4
Step 4
Clean the squid by removing the films and entrails. Cut into rings.
- 5
Step 5
Chop the vegetables: onion into half-rings, tomatoes into large cubes, celery and green onions into large pieces.
- 6
Step 6
Blanch the squid and shrimp in boiling water for a few minutes until cooked. Do not overcook.
- 7
Step 7
Blanch the rice noodles in boiling water until soft and transparent. Drain in a colander.
- 8
Step 8
Combine shrimp, squid, noodles, and chopped vegetables in a bowl. Add the prepared sauce and mix thoroughly. Serve immediately.
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