Lime Cilantro Squid

This recipe is a brilliant example of the vibrantly flavored seafood dishes of Thailand where a light non-fat dressing accentuates the delicate flavors of the squid. Use whatever seafood looks best at the market that day and feel free to substitute the squid with other seafood favorites like shrimp, scallops, or even lobster. Soaking the onions in ice water reduces the “bite” of the raw onions and also gives it an extra crisp texture.

Serves 4
 Preparation time: 15 mins Cooking time: 10 mins

¼ cup (30 g) thinly sliced red onions, soaked in ice water for 15 minutes, drained well

½ cup (60 g) thinly sliced cucumber (seeds removed)

1 cup (150 g) halved cherry tomatoes

3 cups (750 ml) water

1 tablespoon sea salt or kosher salt

1 lb (500 g) cleaned squid, bodies cut into ¼ -inch (6 mm) rings and tentacles into bite-sized pieces

¼ cup (10 g) roughly chopped coriander leaves (cilantro)

CHILI-LIME DRESSING

4 kaffir lime leaves (substitute 1 teaspoons finely grated lime zest)

3 tablespoons fresh lime juice

1 stalk lemongrass, tender inner part of bottom third only, minced

1 tablespoon chili paste in soya bean oil (nahm prik pow)

1 tablespoon Thai palm sugar or light brown sugar

1 tablespoon fish sauce

1 tablespoon distilled white vinegar

Pinch of sea salt or kosher salt

1 Prepare the Chili-Lime Dressing by whisking all the ingredients together in a large bowl until the chili paste is dissolved. Set aside.

2 Toss the onions, cucumber and the cherry tomatoes with the dressing.

3 Bring the water with the salt to a boil in a large saucepan. Remove from the heat, add the squid and stir for 10 seconds then drain well in a colander and briefly rinse with cool tap water. Use paper towels to dry thoroughly.

4 Stir the squid in with the marinated vegetables. Add the coriander leaves and toss to combine. Serve immediately.

Steamed Clams with Chili and Basil

This popular street food is one that you can recreate with ease! I have taken the liberty to add young coconut water as a variation since it rounds out the flavor and adds a slightly sweet taste that is usually achieved with sugar. A pile of steamed rice is usually with this flavorful broth, but a non-traditional loaf of bread also works to soak up every drop of aromatic goodness.Serves 4–6

 Preparation time: 5 mins
 Cooking time: 5 mins

2-3 lb (1-1.25 kg) small clams, washed very well

¼ cup (65 g) chili paste in soya bean oil (nahm prik pow)

6 kaffir lime leaves (substitute 1 teaspoon finely grated lime zest)

2 stalks lemongrass, tender inner part of bottom third only, smashed

2 tablespoons fish sauce

½ cup (125 ml) young coconut juice or water

1 cup (30 g) Thai basil leaves

1 Stir the clams, chili paste, kaffir lime leaves, lemongrass, fish sauce and coconut water together in a large saucepan. Place over high heat, cover and cook for about 2 minutes until the clams begin to open, remove the cover and stir constantly until all of the clams open—discard those that do not open (they were already dead and may be filled with mud).

2 Once all the clams are open, stir in the basil leaves. Taste and adjust seasoning of broth with salt.

3 Pile the clams in a bowl with the broth and serve with spoons and rice to savor the flavorful broth.