Warm Salad with Squid in Coconut Cream
Salads • European
Description
Warm Salad with Squid in Coconut Cream
Ingredients
- Squid 10 oz
- Iceberg Lettuce 5 oz
- Orange Bell Peppers 1 piece
- Green Apples 1 piece
- Celery stalk 2 pieces
- Seedless Green Grapes 5 oz
- Pistachios 5 oz
- Carrot 1 piece
- Onion 1 piece
- Coconut Liqueur 10 fl oz
- Banana Leaves 2 pieces
- Lemongrass 2 pieces
- Galangal 0 oz
- Cardamom 0 oz
- Fish Oil 0 fl oz
- Ocean salt 2 teaspoons
- Olive Oil 0 fl oz
- Sesame Oil 0 fl oz
Step-by-Step Guide
Step 1
Thoroughly clean the squid under cold water, removing membranes, and cut into rings or strips (this may take about an hour).
Step 2
Peel the carrot and grate it on a coarse grater, finely chop the onion and sauté until golden in 2-3 tablespoons of olive oil.
Step 3
Pour in the coconut cream, add all the spices, fish sauce, and sesame oil, bring to a boil, and simmer on low heat for about 20 minutes to allow the spices to infuse the coconut milk with flavor.
Step 4
Add the squid to the sauce, season with salt, and simmer for 5-10 minutes (depending on the size of the pieces - be careful not to overcook it, or it will become rubbery).
Step 5
Slice the lettuce into strips, chop the celery into small cubes, cut the bell pepper into strips, and slice the apple thinly, then place them in a bowl. Add the squid, grapes, and pine nuts, and drizzle with 3-4 tablespoons of the coconut sauce.
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