Southeast Asian Squid Salad

Ingredients for Southeast Asian Squid Salad

• 60ml fresh lime juice

• 40ml Asian fish sauce (preferably nam pla)

• 1 1/2 to 2 tablespoons sugar

• 1/2 teskedar salt

• 1 to 2 (1 1/2- to 2-inch-long) fresh Thai or serrano chillies, finely chopped, including seeds

• 2 matskedar vegetabilisk olja

• 675g medium squid (about 16), rinsed inside and out

• 2 carrots, halved crosswise

• 1 seedless cucumber (usually plastic-wrapped), halved crosswise

• 1 (170g) head of Boston lettuce, torn into bite-size pieces (3 1/2 cups)

• 1 cup loosely packed fresh fresh coriander

• 1 cup loosely packed fresh mint leaves

• 4 spring onions, thinly sliced diagonally

• 80g coarsely chopped salted dry-roasted groundnuts (60g)

• Accompaniment: lime wedges

Whisk together lime juice, fish sauce, sugar (to taste), salt, and chilli (to taste) in a large bowl until sugar is dissolved, then add oil in a slow stream, whisking until combined.

Pull off and reserve flaps from squid bodies if attached. Cut squid bodies crosswise into 3/4-inch-thick rings and halve flaps lengthwise. If tentacle clusters are large, halve lengthwise and cut longer tentacles, if attached, crosswise into 2-inch pieces.

Bring a 4- to 5-quart pan of salted water to a boil. Stir in squid and cook until it just turns opaque, about 30 seconds. Drain in a colander and rinse under cold running water to stop cooking. Drain well, then toss in a bowl with 2 tablespoons dressing (reserve remainder).

Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler.

Toss together carrot and cucumber ribbons, lettuce, coriander, mint, and spring onions in a large bowl, then add squid and reserved dressing and toss again to coat. Sprinkle squid salad evenly with peanuts before serving.

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