Lunch

Charred Squid & Green Mango Salad with Crispy Shallot Emulsion

Name: Charred Squid & Green Mango Salad with Crispy Shallot Emulsion
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Ingredients: 350g squid tubes and tentacles, cleaned, scored & cut into 2-inch pieces; 2 green mangoes, peeled, pitted & sliced thin on mandoline; 4 crispy rice cakes, broken into shards; 3 shallots, thinly sliced; 3 tbsp neutral oil; 4 cloves garlic, minced; 2 tbsp shallot oil (reserved from crisping); 3 tbsp fish sauce; 2 tbsp lime juice; 1 tbsp palm sugar; 1 tbsp fermented black bean paste; 1/4 cup roasted unsalted peanuts, roughly chopped; 1/4 cup fresh dill fronds; 1/4 cup fresh mint leaves; 1/4 cup fresh cilantro; 2 Thai red chilies, thinly sliced; Sea salt and white pepper; 1 tbsp fried garlic chips for garnish

Fresh squid kissed hard in a screaming-hot wok, paired with tart green mango and a tangy fermented shallot emulsion. Crispy rice cake shards and roasted peanuts provide textural contrast, while fresh dill, mint, and cilantro tie the whole vibrant plate together.

783cal per serving 43gprotein 79gcarbs 36gfat 30min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this