1 carrot, cut into wafer thin slices
½ red onion, cut into wafer thin slices
50ml rice vinegar
1 tbsp Palm Sugar
50ml Sweet Chilli Sauce
1 tbsp 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

  1. Place the carrot and onion into a bowl.
  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.
  3. Mix the sweet chilli sauce, fish sauce and lime juice together and set aside.
  4. Meanwhile cut open the squid tubes and lay them flat on a chopping board, inside facing upwards.
  5. Using a sharp knife score the flesh in a criss cross pattern, and cut the squid into large squares.
  6. Mix the flour, salt and pepper together on a plate and toss the pieces of squid in it. 
  7. 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.
  8. Drain on kitchen paper and fry the remaining squid.
  9. Drain the carrots and red onion and toss with the herbs.
  10. Arrange on 4 plates, top with the squid and drizzle with the sweet and sour sauce.
Handy tip

Serve this delicious light supper as part of a Thai menu or as a generous starter If liked use prepared squid rings for this instead.

Did you know

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