Thai Crispy Squid Salad


– 20 small dry squid bodies
– 2 tablespoons lime juice
– 8 to 10 fresh prik ki nu
– ¼ cup roasted peanuts
– ½ cup thinly sliced onion or shallots
– 5 or 6 tablespoons sliced mango
– ½ cup chopped celery
– 1 bunch cilantro
– 4 red chilies
– lettuce
– 2 tablespoons nam pla
– 1 teaspoon palm sugar granules
– 1 cup oil for frying


– Slice squid cross-wide (into rings). Wash with water and air dry.
– Add oil in frying pan and heat. Add squid and fry a little until the squid is golden and crisp.
– Remove from oil. Dissolve lime juice, nam pla and palm sugar.
– Add sufficient ground, broken prik ki nu to taste.
– Add crispy fried squid in a bowl with roasted peanuts.
– Add the lime juice mixture. Place lettuce in bowl, add the salad mixture and juices and garnish with chili and red chilies.
– Serve immediately.

Lao Thai
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