Spicy Thai Squid With Chiles and Cilantro Recipe (2024)

By Melissa Clark

Spicy Thai Squid With Chiles and Cilantro Recipe (1)

Total Time: 1 hour 15 minutes
Rating: 5(111)
Notes: Read community notes

This tangy squid salad has shallot for sweetness, chiles for heat, lime juice and zest for tang, and peanuts for crunch. Combined they make for a deeply flavored and utterly refreshing dish. Here the salad is served as an hors d’oeuvres, either piled on cucumber rounds or scooped into shot glasses and served with a fork. But it’s also excellent as a first course served over Boston lettuce leaves.

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Ingredients

Yield:8 servings

1pound cleaned squid
2tablespoons peanut oil
Salt
1tablespoon lime juice
½teaspoon finely grated lime zest
2teaspoons Asian fish sauce
1small shallot, peeled and finely chopped
1jalapeño, seeded if desired, and minced
2tablespoons roughly chopped cilantro
Cucumber rounds or shot glasses, for serving
Chopped roasted peanuts, for serving (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

110 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 203 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into ½-inch rings and halve tentacles.
Step
2
Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don’t stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don’t overcrowd the pan; if your skillet doesn’t fit the squid comfortably, cook them in smaller batches.
Step
3
In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.

Ratings

out of 5

111

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Cooking Notes

Tracy4 years ago

Everyone at the party loved this. I prepared the marinade first and put the squid directly into it hot from the pan. Also added a bit of fresh grated ginger and a touch extra lime juice. Chilled and served room temp on cucumber slices. Huge hit.

Jo6 years ago

Everyone loved this salad! Served in shot glasses along with other appies. It was quick, easy and delicious.

I did add about one tbsp more lime juice and a little more fish sauce.

Will certainly make it again!
Cheers!

Marina MacNamara5 years ago

So delicious! I also sautéed scallions lightly in vegetable oil, and added that along with some chopped fresh mint to the mixture as outlined in the recipe, then blended it all with glass noodles... a delicious light supper!

twinklemamma4 months ago

I tried this with shrimp and Thai chile peppers because that’s what I had…. And it was amazing in a bed of iceberg lettuce!!

Melissa V.11 months ago

I haven't even let this marinade yet and I have to pull myself away from it. So easy. So tasty. Going to make this all the time.

corleoja.2 years ago

Delicious!!!!! Will do it again

Amy D.3 years ago

I ended up deep frying the squid with a salt, white pepper, and a light rice flour coating to provide a better contrast for this dressing. Subbed two bird's eye chilis in and also added a bit of dark brown sugar for balance. Less healthy but ever so delicious!

Cookie3 years ago

I still wasn’t entirely satisfied with how the squid was cooked, some pieces a little overdone. But generally delicious. I added about half a pack of rice noodles (soaked, not boiled,) mint, red onion soaked in cold water instead of shallots (covid) and about a tablespoon of brown sugar—it needs it if the dish is really to be sweet, tangy, spicy, and salty.

Anthony3 years ago

Very Nice! I grilled the squid in whole tubes and then cut into rings. Could use more lime juice and herbs than called for.

Tracy4 years ago

Masha4 years ago

The flavors didn't blend well.

Marina MacNamara5 years ago

hermsoven6 years ago

We enjoyed this a lot as part of a main course. I spread the cucumber slices on the plate and put the squid pieces on top of them.

katarf6 years ago

Very nice! Put this over mixed greens and rice to make a nice, light main course salad for dinner. Took the advice of others and added a little coconut oil and grated ginger to the marinade. Yum. Next time might try with thai red chile or serrano instead of the jalapeño. Peanuts are a must. Will definitely make again!

Alysa6 years ago

I added some honey, garlic, and chili powder and served it over a bed of shredded cucumber. I found the original recipie to be kind of bland.

Robin6 years ago

I used a whole jalepeno pepper, seeds and all. After tasting the squid just before serving it tasted pret-ty hot, so I added a teaspoon or so of coconut oil to sooth /sweeten the flavor a little bit. Totally did the trick and really added to the dish.