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

2 lemongrass stalks, finely sliced

10 g mint leaves

4 cherry tomatoes


Seasonning :

2 fresh red chilies, sliced

1 tablespoon fish sauce

3 tablespoons lime juice

2 tablespoons sugar


Decoration :

coriander leaves


Wash and drain calamari. Score in a crosshatch pattern and cut into 3 cm squares. Boil for about 2 minutes, 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 and decorate with coriander leaves.


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