How to Make Crispy and Delicious Dried Squid and Green Papaya Salad

Dried squid and papaya salad is a familiar dish at Vietnamese drinking parties and family meals, thanks to its harmonious sweet and sour flavor combined with the crunchy texture of papaya and the chewy, aromatic taste of grilled squid. Many home cooks still struggle with papaya releasing too much water and making the salad soggy, or grilled squid turning burnt, tough, and hard to eat. This article from Ola Squid will provide detailed instructions on how to make dried squid and papaya salad — from selecting ingredients, preparing them, mixing the dressing, to presentation — so you can achieve a perfectly crispy and delicious salad on your very first try.

Ingredients for Dried Squid and Papaya Salad

A delicious dried squid and papaya salad depends heavily on ingredient preparation. The vegetables need to be fresh, the dried squid should be thick-fleshed, and the dressing must be balanced to achieve a harmonious sweet and sour flavor. Below are reference quantities for a serving of 4 people.

In addition to ingredients, some supporting tools will help make the preparation process faster and more even:

• A peeler or shredder to shred the papaya and carrot evenly and thinly
• A pestle or tongs for grilling and pounding the dried squid to soften it
• A large bowl for tossing the salad without crushing the ingredients
• A strainer or colander to drain the papaya after soaking

Step-by-Step Guide to Making Dried Squid and Papaya Salad

To achieve a dried squid and papaya salad that meets the standard for both crunchiness and flavor, each step must be followed in the correct order. Every stage has small but important notes that directly affect the quality of the dish, especially the steps of grilling the squid and mixing the dressing.

Step 1 – Prepare the Papaya and Carrot

After peeling, the papaya and carrot need to be shredded into thin, even strands so that the dressing is absorbed evenly when tossing. Strands that are too thick will be hard to absorb the dressing, while strands that are too thin will easily break apart during tossing.

• Peel the papaya and carrot, then shred into long strands using a specialized peeler
• Soak the papaya strands in a bowl of ice water for about 15–20 minutes to make them crunchier and reduce the sap
• You can lightly squeeze them with a little salt and then rinse with clean water to remove the bitter sap
• Remove and drain thoroughly before tossing the salad

Step 2 – Prepare and Grill the Dried Squid

Dried squid is the soul of this salad, so the grilling and shredding steps need to be done carefully to preserve the natural sweetness and just the right amount of chewiness.

Grilling the squid over low heat and turning it evenly is the key to ensuring it cooks through without burning.

• Grill the dried squid over charcoal or in an oven at low heat, turning both sides evenly until the squid turns a uniform golden color
• Do not grill over too high a heat as the edges of the squid will burn while the inside remains tough and undercooked
• Use a pestle to gently pound the entire squid after grilling to soften the flesh and make it easier to shred
• Shred the squid into small bite-sized strips, about 4–5cm long, so they mix evenly with the papaya

See also: Tips for Making Perfectly Fragrant Grilled Dried Squid at Home

Step 3 – Mix the Sweet and Sour Salad Dressing

The dressing largely determines the flavor of the dried squid and papaya salad, and needs to balance the saltiness of fish sauce, the sourness of lime, and the sweetness of sugar. A popular reference ratio is 3 tablespoons of fish sauce, 3 tablespoons of sugar, the juice of 1–2 limes, along with finely minced garlic and chili.

• Dissolve the sugar in the fish sauce first, then add the lime juice and stir well
• Add the minced garlic and chili last so they don’t sink to the bottom of the bowl
• Taste and adjust to preference — add more lime if you like it more sour, or more sugar if the family prefers a milder flavor

For families with young children or elderly members, you can reduce the amount of chili and slightly increase the sugar so the dressing is milder while still retaining the characteristic sweet and sour flavor.

Step 4 – Toss the Salad and Plate

The order of tossing directly affects whether the salad becomes watery or mushy. The general rule is to toss the dry ingredients first, add the dressing last, and only toss right before serving.

• Place the papaya, carrot, and shredded squid in a large bowl and toss gently
• Gradually drizzle in the dressing, using chopsticks or your hands to toss evenly so it is absorbed
• Add finely chopped Vietnamese coriander and Thai basil last so the herbs don’t get bruised
• Plate the salad and sprinkle crushed roasted peanuts and fried shallots on top
• Garnish with a few slices of chili or whole herb leaves to make the dish more visually appealing

Tips for Choosing Ingredients for the Best Dried Squid and Papaya Salad

Papaya and dried squid are the two main components, so choosing the right types will help the dish turn out both crunchy and safe for consumption.

How to Choose Papaya

• Choose a papaya that is mature but still has a green skin, feels firm in your hand, and is not soft
• Avoid papaya that is too unripe as it releases a lot of sap and has a slightly bitter taste
• Avoid papaya that is too ripe as the flesh will be soft and will no longer have the necessary crunchiness when shredded

How to Choose Dried Squid

Quality dried squid is an important factor for the salad to have its characteristic aroma — avoid using squid that has been treated with chemicals or stored improperly.

• Standard-quality squid typically has a naturally pale pink color, with no unusual discoloration or excessive whiteness
• The squid flesh should be thick, dry, and have the characteristic aroma of sea squid, with no strange odor
• Prioritize traditionally sun-dried squid as it has the right level of chewiness and is ideal for shredding into the salad; one-sun dried squid is softer but has higher moisture content, so the grilling time needs to be adjusted accordingly

If you are not yet familiar with identifying quality dried squid, consumers can browse the dried squid products at Ola Squid, where traditionally sourced dried squid with clear origins is available, suitable for making salads and home drinking snacks.

See also: How to Choose Good Dried Squid Based on the Experience of Coastal Fishermen

Variations of Dried Squid and Papaya Salad to Suit Different Tastes

The dried squid and papaya salad can be flexibly adapted to suit the taste preferences of different regions or individual families. Adding or removing a few secondary ingredients does not diminish the dish’s characteristic flavor but instead brings a fresh twist to the meal.

• Add shredded green mango or thinly sliced cucumber for extra freshness and a mild sour note
• Create a spicy Central Vietnamese variation by increasing the amount of fresh chili and chili powder
• Create a mildly sweet Southern Vietnamese variation by slightly increasing the sugar in the dressing
• Add dried shrimp or sliced boiled egg to make the salad more filling and protein-rich

Explore more irresistible dried squid salad recipes:

• How to Make a Deliciously Flavorful Sweet and Sour Squid Salad at Home
• Tangy and Spicy Toad Fruit Dried Squid Salad
• How to Make a Delicious and Simple Dried Squid Rice Paper Mix at Home

Important Notes When Making Dried Squid and Papaya Salad

A dried squid and papaya salad that is not as crispy and delicious as expected is usually the result of improper preparation and tossing. Keeping the following notes in mind will help you avoid these common mistakes.

• Papaya that has not been thoroughly drained before tossing will make the salad soggy and lose its crunchiness
• Grilling the squid over too high a heat or for too long will easily cause the edges to burn or the squid to become tough and difficult to eat
• An improperly proportioned dressing will make the salad too salty or too sour, throwing off the flavor balance
• Tossing the salad too early before eating will cause the herbs to wilt and the papaya to release more water

How to Store Leftover Dried Squid and Papaya Salad

Dried squid and papaya salad tastes best when eaten immediately after tossing; however, if there are leftovers, they can still be stored properly to maintain a reasonable level of crunchiness for the next serving.

• Store the solid ingredients (papaya, squid, herbs) and the dressing separately in two different airtight containers
• Keep in the refrigerator and only combine them when ready to eat
• Consume within 24 hours to ensure crunchiness and prevent flavor changes

Frequently Asked Questions

How long does dried squid and papaya salad keep?

If the solid ingredients and dressing are stored separately in the refrigerator, the salad can be kept for about 24 hours while still maintaining a reasonable level of crunchiness.

Can dried squid be substituted with fresh squid?

Yes, but the flavor and texture will be noticeably different — grilled dried squid delivers a distinctive chewiness and aroma that fresh squid cannot replicate.

Why does the dried squid and papaya salad release too much water?

The cause is usually papaya that has not been thoroughly drained, or tossing the salad too early before eating, which causes the salt and dressing to draw water out of the vegetables.

Making dried squid and papaya salad is not overly complicated once you have a solid grasp of the steps for preparing the papaya, grilling the squid correctly, and mixing the dressing in the right proportions. With attention to the timing of tossing and the selection of quality ingredients, anyone can prepare this crispy, flavorful dish for their family. To ensure the dried squid meets the standard for flesh thickness and natural aroma, explore the dried squid products at Ola Squid — a trusted supplier of traditional dried squid, perfect for dried squid and papaya salad and many other delicious squid-based dishes.