25 minute Crispy Thai Squid Sweet and Sour Salad

Method

• step 1

  Cut the carrot and onion into wafer thin slices and place in a bowl.

• step 2

  In a small pan, boil the rice vinegar with 50ml water and the palm sugar for 1 minute then pour over the onions and carrots and leave for 30 mins.

• step 3

  Mix the sweet chilli sauce, fish sauce and lime juice together and set aside.

• step 4

  Mix the flour, salt and pepper together on a plate and toss the squid rings in it.

• step 5

  Fill a deep sided frying pan with oil about 2 cm deep and heat until a piece of squid sizzles immediately. Add half the squid and fry for 1-2 mins until golden brown and crispy. Drain on kitchen paper and fry the remaining squid.

• step 6

  Pick the leaves from the stalks of the herbs.

• step 7

  Drain the carrots and red onion and toss with the herbs.

• step 8

  Arrange on 4 plates, top with the squid and drizzle with the sweet and sour sauce.