Thai Salad with Deep-fried Squid

15 minutes

3 - 4




  • 40ml rice vinegar 
  • 18g brown sugar 
  • 1 clove garlic, finely chopped 
  • 1/2 fresh red chilli, deseeded and finely chopped 
  • 2 Tbsp fish sauce 
  • 2 Tbsp water 


  • 2–3 handfuls green salad 
  • 1/8 cucumber, shredded 
  • 1/8 daikon, shredded


  • oil for deep-frying 
  • 3 squid tubes, scored and cut in rings
  • 4 Tbsp rice flour 
  • lime zest 
  • chilli flakes 
  • sea salt
  • deep-fried shallot and fresh mint leaves, to garnish (optional)

Suggested wine match - 2014 Waipara Hills Waipara Valley Riesling

From The Food Show 2015.


I love to have this salad as a refreshing summer lunch or as a side dish for dinner. You can prepare the dressing in advance, and the salad is best served contemporaneously with the freshly deep-fried squid.

To make the dressing, combine all dressing ingredients in a small bowl and stir well. Set aside.

To deep-fry the squid, pour oil into a small pot or wok and heat to 175–180°C. Coat squid lightly with rice flour then deep-fry in hot oil for a couple of minutes, or until squid floats on the surface and turns a light golden colour. Once squid is cooked, drain excess oil with kitchen paper and sprinkle with lime zest, chilli flakes and sea salt.

Combine green salad, cucumber and daikon in a large bowl. Pour dressing over and toss gently. Serve salad with hot squid on top, garnished with deep-fried shallot and fresh mint leaves (if using).