VEGETARIAN

Warm Salad with Squid in Coconut Cream

Salads | European cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Warm Salad with Squid in Coconut Cream

Ingredients

Squid - 10.6 oz
Iceberg Lettuce - 5.3 oz
Orange Bell Peppers - 1 piece
Green Apples - 1 piece
Celery stalk - 2 pieces
Seedless Green Grapes - 4.2 oz
Pistachios - 2.8 oz
Carrot - 1 piece
Onion - 1 piece
Coconut Liqueur - 8 fl oz
Banana Leaves - 2 pieces
Lemongrass - 2 pieces
Galangal - 0.4 oz
Cardamom - 0.4 oz
Fish Oil - 1 fl oz
Ocean salt - 2 teaspoons
Olive Oil - 1 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.