How to Make a Flavorful and Unique Dried Squid and Banana Blossom Salad

Dried squid and banana blossom salad is a rustic dish with a highly captivating flavor, thanks to the combination of the crisp, refreshing texture of the banana blossom and the signature chewy, sweet taste of fragrant grilled dried squid. This dish is not only suitable for diversifying family meals but also serves as an extremely appealing appetizer for weekend gatherings. To learn more about how to make dried squid and banana blossom salad, follow this article by Ola Squid now!

Ingredients for dried squid and banana blossom salad

For the dried squid and banana blossom salad to have a harmonious, crispy, and flavorful taste, you need to prepare the following ingredients fully:

• 150-200g dried squid (Choose squid with a slender body for easy grilling and beautiful shredding; avoid cuttlefish.)
• 1 banana blossom, vinegar/star fruit
• 100g basil, cilantro (washed and finely chopped)
• Carrots (washed and shredded thinly)
• Peanuts (roasted and peeled)
• 2 chili peppers (washed and sliced into small strips)
• Seasoning: fish sauce, sugar, lime, MSG, garlic, pepper

Step-by-step instructions for making dried squid and banana blossom salad

To ensure the dried squid and banana blossom salad does not turn brown, release excess water, and maintains its crispness longer, you should follow each step below correctly.

Step 1: Preparing the banana blossom to keep it white and crispy

After buying the banana blossom, remove the outer tough bracts, keep only the white, tender inner part, and slice it thinly. Immediately after slicing, soak the banana blossom in a bowl of water mixed with lime and a little salt for about 15-20 minutes.

This is a crucial step to help the banana blossom stay white, reduce astringency, and prevent browning. After soaking, drain the banana blossom, rinse with clean water, and gently squeeze to remove excess water. Do not blanch it in boiling water, as it will make the banana blossom soft and lose its natural crunchiness.

Step 2: Grilling dried squid properly for aroma, avoiding burnt taste

• Next, pour a little alcohol into a pan, light it, place the squid on to grill, and use chopsticks to flip it continuously for about 4-5 minutes.
• When the squid curls slightly, releases its characteristic aroma, and the alcohol burns out, the squid is ready. Do not use high heat as the squid burns easily, giving the salad a bitter taste.
• Let the grilled squid cool down, then use a pestle to lightly pound the body to make it softer and easier to shred.
• Then, use your hands to tear the squid along the grain into bite-sized pieces so that when mixing the salad, the squid absorbs the dressing well and retains its attractive chewy sweetness.

Step 3: Making the perfect salad dressing

The dressing determines the deliciousness and harmony of the dried squid and banana blossom salad. Prepare a small bowl and add about 2 tablespoons of fish sauce, 2 tablespoons of sugar, 3 tablespoons of lime juice, 2 tablespoons of vinegar, along with minced garlic, chili, and a pinch of pepper. Stir well until the sugar is completely dissolved.

If you prefer a more natural tangy flavor, you can replace the vinegar with thinly sliced sour star fruit. After mixing, let the mixture rest for about 5 minutes for the ingredients to meld and the garlic/chili aroma to intensify before tossing the salad.

Step 4: Mixing the salad

Place the drained banana blossom, shredded dried squid, and shredded carrots in a large bowl. Slowly drizzle the prepared dressing over the top, then use your hands to gently massage and toss so that all ingredients absorb the flavors.

Add the herbs, basil, and chopped chili, then toss once more to blend the flavors. Do not mix too vigorously because the banana blossom can easily become limp and release water. Once the salad has absorbed the dressing, plate it up and sprinkle roasted peanuts on top for added nuttiness.

See more: How to make sweet and sour squid salad at home

Which dried squid to choose for the best salad?

To make the dried squid and banana blossom salad reach its standard delicious flavor, choosing the right type of dried squid is very important.

• Among common types, squid is the most suitable choice because the meat has the right chewiness, is easy to shred beautifully, and retains its natural sweet aroma when mixed in the salad. If you prefer a softer texture, you can choose broad squid, though the flavor will be slightly milder.
• Conversely, you should not use cuttlefish as the meat is quite thick, difficult to shred, and tends to be tough when mixed, not blending well with the banana blossom.
• When buying dried squid, you should choose ones with a natural ivory-white color tinged with pink, a dry body, a thin layer of powder on the surface, and no strange odors or signs of mold.
• The head and tentacles should be firmly attached to the body, and the meat should be firm and not peeling. Additionally, avoid buying pre-shredded squid because it is hard to check the quality and easy to mix in lower-quality squid.

If you want more assurance about quality, you can refer to the dried squid at Ola Squid. Here, the squid supply is carefully selected and dried to standard, making the salad more delicious and flavorful.

Common notes when making dried squid and banana blossom salad

When making this salad, there are a few minor mistakes that can reduce the dish’s flavor or cause it to lose its appeal. Therefore, you should pay attention to the following points so that the salad is always crispy and flavorful.

• Banana blossom turning brown: After slicing, the banana blossom must be soaked immediately in water mixed with lime or vinegar and a little salt. If left in the air for too long, it will quickly turn brown and look unappealing.
• Salad becoming watery: This is often caused by not draining the banana blossom thoroughly after the first soak or mixing too early before serving. Therefore, you should toss the salad about 5-10 minutes before eating to maintain the crunch.

• Squid being burnt or too chewy: When grilling the squid, use medium heat and flip it evenly. High heat will char the outside while the inside remains tough and loses its natural sweetness.
• Salad still having an astringent taste: Prefer using local banana blossom as it is less astringent than Cavendish banana blossom. Also, ensure enough soaking time to remove sap and residual bitterness.
• Peanuts becoming soft: Do not add peanuts too early when mixing the salad because moisture from vegetables and dressing will make them lose their crunch. It is best to sprinkle peanuts just before eating.
• Dressing lacking balance: The fish sauce dressing largely decides the deliciousness of the salad. You should season with a touch of sourness, mild sweetness, and then a hint of saltiness so the dish is harmonious and easier to eat.

Frequently asked questions about dried squid and banana blossom salad

Should I use local banana blossom or Cavendish banana blossom?

Local banana blossom is generally preferred for salads because the bracts are crispy, less astringent, and have a beautiful white color after slicing. When mixed with dried squid, it retains its crunch for longer and has a more refreshing taste. Meanwhile, Cavendish banana blossom is often more astringent, browns easily, and requires more careful soaking to reduce the sharpness.

Delicious dishes you might be interested in: How to make crispy, refreshing pomelo shrimp and squid salad at home

Can I replace sour star fruit if it’s unavailable?

If you don’t have sour star fruit, you can replace it with rice vinegar or increase the amount of lime juice to create a tangy flavor for the salad. These are easy-to-find ingredients that keep the dish harmonious. Additionally, some people use calamansi to create a subtle aroma and a gentler sour taste compared to lime.

How long can the mixed salad be stored?

Dried squid and banana blossom salad is best eaten 20-30 minutes after mixing. At this time, the banana blossom is still crispy, the squid is chewy and fragrant, and the peanuts are not yet soft. Furthermore, you should not leave the salad for too long or overnight because the banana blossom will release water, the dish will lose its flavor, and it will lose its initial freshness.

Can I grill dried squid using a microwave?

You can definitely grill dried squid using a microwave if you do not have a charcoal stove or alcohol. Just run it for about 1-1.5 minutes, flip it halfway through so the squid cooks evenly without burning. However, microwave-grilled squid will typically be less fragrant than grilling with charcoal or alcohol, as it lacks the characteristic smoky aroma.

Hopefully, with the above sharing, you have grasped how to make delicious, crispy, and chewy dried squid and banana blossom salad at home. To achieve the perfect flavor, choosing quality ingredients is crucial, especially for the dried squid. If you are looking for a place to buy delicious, authentic, sea-sourced dried squid at a reasonable price, visit Ola Squid to check out and place your order today!