Calamari salad with mint onion and lemongrass or Yam plameuk

In the Gulf of Thailand, we are blessed with nice and fresh seafood. Calamari belongs to our daily diet, fresh or sun-dried, in salad, curries or soups. Here's one of our favorite recipes.

Serves 2.

300 g calamari

30 g onion, sliced

20 g celery, cut in 1 cm length

20 g lemongrass, finely sliced

A dozen mint leaves, roughly chopped

A dozen coriander leaves, roughly chopped

4 cherry tomatoes, halved

Seasoning:

1 fresh bird's eye chilli, sliced

2 tablespoons fish sauce

2 tablespoons lime juice

2 teaspoons coconut sugar

Wash and drain calamari. Score in a crosshatch pattern and cut into 3 cm squares. Boil for 1 minute and then drain.

In a bowl, mix calamari with the rest of the ingredients. Toss gently. Taste to adjust the seasoning.

Transfer on a serving plate. Eat with rice or rice noodles.