Grilled cuttlefish and pomelo salad

Grilled cuttlefish and pomelo salad

By
From
New Thai Food
Serves
6
Photographer
Jeremy Simons

The caramelised sweetness of the cuttlefish is a nice foil for the citrus, fresh herbs and chilli. You could add a quarter of a banana blossom, finely sliced, to this salad for extra texture.

Ingredients

Quantity Ingredient
200g cuttlefish or squid, scored on the underside
splash kecap manis
1 quantity Red chilli nahm jim
Crisp-fried garlic or red Asian shallots, (use shallots variation), to garnish

Salad

Quantity Ingredient
1 pomelo, peeled and segmented
1 lemongrass stem, finely sliced, white part only
2 kaffir lime leaves, julienned
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
1 long red chilli, seeded and julienned
1/4 cucumber, shaved into ribbons
1 red asian shallot, finely sliced

Method

  1. Heat a hotplate or a chargrill pan on medium–high. Toss the cuttlefish or squid in the kecap manis to coat. Place on the hotplate or chargrill pan, scored side down, and cook for about 3 minutes.
  2. Transfer the cuttlefish to a mixing bowl. Add all the salad ingredients and half the red chilli nahm jim, and toss to mix well.
  3. Place on a serving plate, drizzle over the remaining red chilli nahm jim and garnish with the crisp-fried shallots.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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