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Thai Squid And Shrimp Salad Recipe

Ingredients

How to make it

  • The dressing:
  • 1. Whisk together the sesame oil, rice-wine vinegar, salt, and pepper in a small bowl. Set aside.
  • The Salad:
  • 2. Put the squid in a pot of boiling, Salted water and simmer for 45 min.; until tender.
  • 3. Using a slotted spoon, remove to a plate and let cool.
  • 4. Preheat the oven to 400 F (204 C).
  • 5. Fold four 18-inch (45 cm) lengths of parchment paper in half and open.
  • 6. In a medium bowl, combine the onion, cucumber, tomatoes, cilantro, chile, squid, and shrimp. Divide the seafood mixture among one half of each parchment near the crease.
  • 7. Top with sliced mushrooms.
  • 8. Fold the other half of parchment over ingredients.
  • 9. Make small overlapping folds to seal edges. If you have a stapler, that works.
  • 10. Place the packet on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 15 minutes or until fully puffed.
  • 11. Remove from the oven, and let sit while preparing the dressing.
  • 12. Open the packet carefully, and transfer the mixture to a serving plate, discarding the cooking juice.
  • 13. Drizzle with the dressing, and serve hot or at room temperature.
  • A loaf of rich Italian bread and a bottle of Chenin Blanc will go nicely.

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The Cook

elgourmand2 APia, Samoa

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