Vida Recetas Editorial
Discover how to prepare a delicious Thai squid and shrimp salad, a fresh, light, and flavorful dish that combines the tender texture of seafood with the acidic and spicy touch of Thai cuisine. This salad, also known as 'yum pla muk', is perfect for those looking for a healthy and quick option, ideal as an appetizer or main course on hot days.
Thai squid and shrimp salad is a classic of Thai gastronomy, where sweet, sour, spicy, and salty flavors are perfectly balanced. The secret lies in the fish sauce and lime juice, which provide an unmistakable umami, while the dried chili adds that characteristic spicy kick.
With ingredients like fresh squid, peeled shrimp, red onion, red bell pepper, cilantro, and chives, this recipe is simple and quick to make. You only need to briefly boil the seafood, mix it with the vegetables, and dress with the lime and fish sauce. The result is a vibrant salad with a perfect balance of textures and flavors.
This salad is ideal for lovers of Asian cuisine and for those who want to incorporate more fish into their diet. It also allows variations: you can substitute squid with octopus or add green mango for a sweet touch.
Prep
15 min
Cook
10 min
Servings
2
Calories
110 kcal
Cut the calamari into strips.
We heat water in a saucepan and when it starts to boil we add the calamari and prawns, let them cook just enough so that the water boils again. At that time, we remove, drain and pass them through a stream of cold water to stop cooking.
Chop the onion, pepper and chilli (or chillies), coriander and chives.
Mix the lime juice with the fish sauce, add the rest of the ingredients, mix well and serve.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 10 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
