SPICY THAI SQUID WITH CHILES AND CILANTRO RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 1 hours 15 minutes
Yield: 8 servings
|1 pound cleaned squid|
|2 tablespoons peanut oil|
|1 tablespoon lime juice|
|1/2 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)|
- Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
- 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.
- 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.
@context http//schema.org, Calories 87, UnsaturatedFatContent 3 grams, CarbohydrateContent 3 grams, FatContent 4 grams, FiberContent 0 grams, ProteinContent 9 grams, SaturatedFatContent 1 gram, SodiumContent 165 milligrams, SugarContent 1 gram