Phad Thai with Shrimp and Rice Noodles in Tamarind Sauce
Tamarind is such an Asian tree. Long pods with beans are collected from it. Their flesh is edible and very healthy. Improves digestion! From sour and immature tamarind make pasta.…

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Tom yum with shrimp and chili sea bass
The secret to the pit is the virtuoso plexus of flavors and the perfect freshness of the ingredients. This is a new variation - with shrimp and chili sea bass.…

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Thai Chicken Curry
INGREDIENTS 400 ml coconut milk 200 ml chicken stock 2 tbsp. l thai green curry paste 4 skinless chicken breast fillets, total 600 g (cut into strips) 350 g of…

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Thai squid salad

This salad is good to cook in the cold season, despite its “hot” Thai origin. A sharp gas station with a bright character will give it the proper taste, which will cheer up even the most depressing soul.

INGREDIENTS
400 g squid fillet
1 medium shallot2 cm fresh ginger root
1 stem of lemongrass
3 sprigs of mint
3 sheets of Chinese or ordinary cabbage to serve
For refueling:
1-3 small hot red chili peppers
3 cloves of garlic
1/4 cup fresh lime juice
2–4 tbsp. l fish sauce
1 tsp palm sugar or candied honey, optional

STEP-BY-STEP COOKING RECIPE
Step 1
For dressing, peel and chop chili and garlic, crush in a mortar into a coarse paste. Add the rest of the dressing ingredients, adjusting everything to taste. Let the dressing infuse for at least 30 minutes.
Step 2
Remove squid chitin plates and all films on both sides of the fillet. Carefully cut the fillet from the outside crosswise with strips through each centimeter or 7 mm, in no case cutting it to the end. Then cut the fillet into slices of approximately 5×5 cm.
Step 3
Boil 1 liter of water in a small saucepan, put slices of squid, mix, bring to a boil and immediately turn off the heat. Leave the squid in boiling water for 3 minutes, then discard in a colander and cool.
Step 4
At lemongrass, remove the dried upper leaves, remove the upper part of the stem, leaving about 5 cm below. Break the stem with a heavy knife, pestle or rolling pin. Finely chop.
Step 5
Peel and finely chop the ginger. Put ginger and lemongrass in a mortar, rub into pasta. Peel and finely chop the shallots. Remove the mint leaves from the twigs, lay one on top of the other, roll them into a tube and chop finely. Chop cabbage leaves finely.
Step 6
Mix squid with mortar paste, shallots and mint. Arrange a handful of chopped cabbage leaves on plates, lay the squid on them. Pour dressing, let stand 10 minutes. and serve.

Thai Fried Rice with Seafood
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