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Crispy Squid With Thai Sweet & Sour Salad


45 min

Preparation time

10 min

Cooking time



Start your dinner party off in style with this light and fragrant dish. The fresh, leafy salad off-sets the fried squid perfectly. This recipe was created by Food Writer, Mitzie Wilson.


  • 1 Carrot, cut into wafer-thin slices.
  • ½ Red Onion, cut into wafer-thin slices.
  • 50ml Rice Vinegar.
  • 1 tbsp Thai Taste Palm Sugar
  • 50ml Thai Taste Sweet Chilli Sauce
  • 1 tbsp Thai Taste Fish Sauce
  • The juice of ½ Lime.
  • 400g small Squid Tubes. 
  • 2 tbsp Flour.
  • Salt and Pepper.
  • Vegetable Oil.
  • 25g Thai Holy Basil leaves.
  • 25g Coriander leaves.
  • 25g Mint leaves.

Steps for cooking

  • 1.Place the carrot and onion into a bowl. 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.
  • 2. Mix the sweet chilli sauce, fish sauce and lime juice together and set aside.
  • 3. Meanwhile cut open the squid tubes and lay them flat on a chopping board,inside facing upwards. Using a sharp knife score the flesh in a criss-cross pattern,and cut the squid into large squares.
  • 4. Mix the flour,salt and pepper together on a plate and toss the pieces of squid in it.
  • 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.
  • 6. Drain the carrots and red onion and toss with the herbs. Arrange on 4 plates, top with the squid and drizzle with the sweet and sour sauce.




Gluten Free:





Chef’s Tips

Serve this delicious light supper as part of a Thai menu or as a generous starter.

Did you know?

Thailand welcomed 16 million international arrivals in 2017, making it the most visited country in the world!

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