5 Easy Thai Recipes You Need To Spice Up Your Week

WHAT YOU'LL NEED

For the Dressing:
2½ tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoons granulated sugar
10 fresh red bird’s eye chilis, finely chopped

For the Salad:
11 oz/300 g squid, cleaned and cut into 1 ½ inch/4 cm pieces
4 oz/100 g raw shrimp (prawns), peeled and deveined, tails still intact
5 oz/150 g hearts of palm, julienned
½ cup (3 oz/80 g) julienned unripe green mango, green papaya, or jicama
1 cup (4 oz/100 g) shredded carrots
1 onion, sliced lengthwise
4 tablespoons chopped cilantro (coriander)
5 scallions (spring onions), sliced lengthwise

LET'S GET COOKING

For the dressing, mix the fish sauce, lime juice, sugar, and chilis together in a large bowl until the sugar has dissolved. Set aside.

For the salad, blanch the squid in a pan of boiling water for 2-3 minutes, until cooked. Drain and set aside.

Blanch the shrimp in another pan of boiling water for 1-2 minutes, until pink. Drain and set aside.

Add the squid, shrimp, hearts of palm, mango, carrots, onion, cilantro, and scallions to the bowl of dressing and mix well. Serve.