Craving a vibrant and flavorful salad that’s a departure from the ordinary? Then look no further than this Spicy Coconut Calamari Salad! This refreshing dish expertly blends the tender sweetness of calamari with the aromatic zest of a vibrant Asian-inspired dressing, all grounded by the creamy richness of coconut milk. The subtle heat adds a delightful kick, making it a perfect appetizer or light meal, equally suitable for a casual weeknight dinner or a more sophisticated gathering. Expect a delightful textural contrast – the tender calamari against the crisp vegetables – creating a truly satisfying culinary experience.
This Spicy Coconut Calamari Salad is surprisingly easy to make, and the unique flavor profile will leave you wanting more. Ready to dive into the simple, step-by-step instructions to create this delicious salad? Let's get cooking!
Tools Needed
- Bowl
- Knife
- Cutting board
- Cast iron skillet (or large pan)
- Tongs or spatula
- Shallow dish
Ingredients
- Squid (calamari): 1 pound
- Hot red Fresno chili: 2
- Hot green serrano chili: 2
- Green onions
- Palm sugar (or brown sugar): 1 tablespoon
- Asian fish sauce: 1 tablespoon
- Rice vinegar
- Lime juice
- Coconut milk: 2 tablespoons
- Vegetable oil
- Toasted coconut flakes
- Cilantro
- Key lime wedges (optional)
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut the tubes into thin rings and the tentacles into smaller sections.
- Finely mince the serrano chilies and slice the Fresno chilies into strips.
Step 2. Marinate and Cook the Calamari
- In a bowl, toss the squid with the chilies, thinly sliced green onions (mostly white and light green parts), palm sugar, fish sauce, rice vinegar, lime juice, and coconut milk.
- Heat a cast iron skillet over high heat with a little vegetable oil until smoking. Add the squid in two batches, stir for 30 seconds to 1 minute until cooked through and slightly opaque. Remove from heat and transfer to a shallow dish.
- Let the cooked squid cool to room temperature. Toss gently with a fork to help cool and separate.
- Wrap the squid thoroughly and refrigerate for at least an hour until ice cold.
Step 3. Assemble the Salad
- Toss the chilled squid in its juices. Add more lime juice, thinly sliced green onions, chopped cilantro, and toasted coconut flakes. Taste and adjust seasoning with salt or more fish sauce if needed. Garnish with key lime wedges (optional).
Read more: Chinese Shredded Chicken Salad Recipe: Easy Sesame Chicken
Tips
- Try to make the squid rings consistent in size for even cooking.
- The hotter the pepper, the finer you should dice it.
- Use fresh lime juice for best flavor; avoid using bottled lime juice.
- The marinating and chilling steps are crucial for optimal flavor and texture.
- Don't drain the cooking liquid; it's part of the dressing.
- Use a shallow dish for faster cooling.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
It's best to assemble the salad just before serving to prevent the calamari from becoming soggy. The dressing can be made ahead, though.
2. What can I substitute for the calamari?
Shrimp or even firm tofu would work well as substitutes, but adjust cooking time accordingly. The flavor profile will change slightly.
This Spicy Coconut Calamari Salad is a testament to the beauty of simple, fresh ingredients combined with bold flavors. Its unique combination of textures and tastes is sure to become a new favorite in your culinary repertoire. Enjoy this refreshing and satisfying salad!