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Ingredients
- Squid tubes: 1 lb
- Mint leaves: 1/2 cup
- Cilantro: 1/2 cup
- Thai basil: 1/4 cup
- Shallots: 2 thinly sliced
- Thai chilies: 2 minced
- Lime juice: 1/4 cup
- Fish sauce: 2 tbsp
- Sugar: 1 tbsp
- Peanuts: 1/4 cup crushed
Instructions
- Score the squid tubes in a crosshatch pattern on the inside, then cut into bite-sized pieces.
- Bring a pot of water to a rolling boil. Blanch the squid pieces for exactly 1 minute - they will curl up beautifully.
- Immediately drain and plunge the squid into ice water to stop the cooking. Drain again.
- Make the dressing by mixing lime juice, fish sauce, sugar, and minced chilies until the sugar dissolves.
- In a large bowl, toss the cooled squid with the fresh herbs and sliced shallots.
- Pour the dressing over the salad and toss well.
- Top with crushed peanuts and serve immediately.
