Ingredients:
500g fresh squid (cleaned and sliced)
2 tablespoons toasted rice powder (khao khua)
2–3 tablespoons lime juice
1 tablespoon fish sauce (or to taste)
1 tablespoon chili flakes (ปรับตามความชอบเผ็ด)
1 small red onion (thinly sliced)
2 tablespoons chopped shallots
3 tablespoons chopped green onion
3 tablespoons chopped cilantro
2 tablespoons chopped mint leaves
1–2 teaspoons sugar (optional, balance the taste)
Instructions:
Blanch the Squid:
Bring a pot of water to a gentle boil. Add squid and blanch for 30–45 seconds — just until cooked. Drain and set aside.
Mix the Dressing:
In a large bowl, combine lime juice, fish sauce, chili flakes, and sugar (if using). Stir until sugar dissolves.
Add the Squid:
Toss the warm squid into the dressing so it absorbs the flavors.
Add the Herbs:
Mix in toasted rice powder, red onion, shallots, green onion, cilantro, and mint leaves. Toss gently until everything is coated.
Taste & Adjust:
Balance the flavor — salty, sour, spicy, and a touch of sweetness.
Serve:
Enjoy immediately while slightly warm or at room temperature.
Tips:
Don’t overcook the squid; it should be tender, not rubbery.
Adjust chili and lime juice for your heat and sourness preference.
Perfect with sticky rice or lettuce wraps.