Spicy Thai Squid With Chiles and Cilantro
Published December 17, 2013
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound cleaned squid
2 tablespoons peanut oil
Salt
1 tablespoon lime juice
½ teaspoon finely grated lime zest
2 teaspoons Asian fish sauce
1 small shallot, peeled and finely chopped
1 jalapeño, seeded if desired, and minced
2 tablespoons roughly chopped cilantro
Cucumber rounds or shot glasses, for serving
Chopped roasted peanuts, for serving (optional)
Nutritional analysis per serving (8 servings)
4 grams carbs; 132 milligrams cholesterol; 110 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 203 milligrams sodium; 10 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into ½-inch rings and halve tentacles.
- Step 2
Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don’t stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don’t overcrowd the pan; if your skillet doesn’t fit the squid comfortably, cook them in smaller batches.
- Step 3
In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.
Private Notes
Comments
Everyone at the party loved this. I prepared the marinade first and put the squid directly into it hot from the pan. Also added a bit of fresh grated ginger and a touch extra lime juice. Chilled and served room temp on cucumber slices. Huge hit.
My first squid adventure and it worked! Am partial to ginger, so had to add a few finely sliced strips. Ate it warm, couldn't wait!
So delicious! I also sautéed scallions lightly in vegetable oil, and added that along with some chopped fresh mint to the mixture as outlined in the recipe, then blended it all with glass noodles... a delicious light supper!
This sauce is AMAZING, we will be putting it on repeat with shrimp, etc. Addictive. Melissa Clark never misses for us.
I tried this with shrimp and Thai chile peppers because that’s what I had…. And it was amazing in a bed of iceberg lettuce!!
I haven't even let this marinade yet and I have to pull myself away from it. So easy. So tasty. Going to make this all the time.