Squid and wing bean salad

Squid and wing bean salad

By
From
East
Serves
4
Photographer
Leanne Kitchen

A couple of hours south of Bangkok, the old town of Phetchaburi is famous for several things – palm fruit curry, extraordinary desserts and Khao Wang, a famous old royal palace complex. After taking in the sights, we like nothing more than relaxing in the atmospheric riverside dining room at Rabieng Rimnum guesthouse, eating dishes like this refreshing salad.

Ingredients

Quantity Ingredient
600g fresh squid, cleaned, tentacles reserved
400g wing beans, trimmed and sliced about 1 cm thick
90g watercress sprigs
1 small red onion, halved and thinly sliced
4 eggs, hard-boiled and quartered
3-4 red bird’s eye chillies, thinly sliced
handful coriander leaves
handful mint leaves
2 1/2 tablespoons toasted sesame seeds

Dressing

Quantity Ingredient
3 garlic cloves, chopped
1 lime, zest grated
2 1/2 tablespoons shaved palm sugar
80ml lime juice
1 1/2 tablespoons fish sauce
60ml Sweet chilli sauce
160ml coconut milk

Method

  1. Cut the squid tubes into 1.5 cm thick pieces and set aside with the tentacles.
  2. For the dressing, combine all the ingredients in a food processor and process until smooth.
  3. Bring a large saucepan of salted water to the boil over medium– high heat. Add the squid and cook for 1–2 minutes, or until tender and just cooked through. Drain well.
  4. Combine the wing beans in a large bowl with the squid, watercress, red onion, eggs, chillies and herbs and gently toss to combine. Drizzle over the dressing then place on a serving platter. Scatter over the sesame seeds and serve.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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