Thai Squid With Chilies And Basil Recipes

SPICY THAI SQUID WITH CHILES AND CILANTRO

Spicy Thai Squid With Chiles and Cilantro image

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.

Provided by Melissa Clark

Categories appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

Ingredients

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

Steps:

Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
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.
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.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 165 milligrams, Sugar 1 gram

THAI SQUID WITH CHILIES AND BASIL

Thai Squid With Chilies and Basil image

The first time I fixed this, my husband and I were so astonished by the deliciousness of it that I got up from the table and made another batch! We use small whole squid, but you could cut them into rings. Don't take too many shortcuts -- it's okay to use brown sugar, but try to find Thai basil. Definitely use plenty of fresh chilies for their flavor, cut out the seeds and ribs to keep the heat level down.

Provided by fluffernutter

Categories Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 -10 small green chilies
2 fresh long red chilies, seeds removed
4 garlic cloves
4 fresh cilantro stems or 4 cilantro stems
1 pinch salt
2 tablespoons peanut oil
6 squid, cleans and skinned
3 banana chilies, cut into halves and seeds removed
2 tablespoons fish sauce
1 tablespoon palm sugar
3 kaffir lime leaves, torn
20 -25 fresh Thai basil

Steps:

Pound of grind the red and green chilies, the garlic, the cilantro, and salt to a paste.
Heat the oil in a wok or skillet and fry the paste over high heat for 2 to 3 minutes until fragrant. Add the squid and banana peppers and stir-fry for about 3 minutes until squid is cooked.
Add fish sauce, sugar, lime leaves and basil. The mixture should taste hot, salty and sweet, so adjust seasonings if necessary.

Nutrition Facts : Calories 116, Fat 7, SaturatedFat 1.2, Sodium 741.8, Carbohydrate 12.9, Fiber 1.5, Sugar 8.2, Protein 2.5

STIR-FRIED SQUID WITH BASIL AND GARLIC

Stir-Fried Squid With Basil and Garlic image

Make and share this Stir-Fried Squid With Basil and Garlic recipe from Food.com.

Provided by Scarlett516

Categories Thai

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs cleaned squid, rinsed well
1/2 cup whole Thai basil, washed and dried
2 tablespoons peanut oil
1 tablespoon minced garlic
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt (to taste)

Steps:

Dry the squid well. Cut vertically through the group of tentacles if it is large, otherwise leave whole.
Cut the squid body into rectangles, diamonds, or squares with no pieces being larger than 1 inch.
If the basil leaves are large, chop to about the same size pieces as the squid.
Mix the squid and basil together.
Heat wok or large skillet over high heat.
Lower the heat to medium, then add the peanut oil.
Swirl the oil and add the garlic. Stir once and return the heat to high before adding the squid-basil mixture.
Stir and add the red pepper. Stir frequently until the squid becomes opaque, less than one minute.
Begin tasting the squid and keep tasting until tender, about 1-3 minutes more. Add salt to taste.
Serve over rice.

Nutrition Facts : Calories 220.8, Fat 9.1, SaturatedFat 1.8, Cholesterol 396.3, Sodium 656.8, Carbohydrate 6.2, Fiber 0.3, Sugar 0.1, Protein 26.8

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