How to Make Crispy and Delicious Dried Squid Papaya Salad, Authentic Taste

Dried squid and green papaya salad is an attractive dish thanks to the harmonious combination of the crunchy, refreshing taste of green papaya and the rich, chewy, sweet flavor of dried squid. With just a few familiar ingredients and a perfectly balanced sweet and sour dressing, you can quickly whip up a delicious salad that effectively combats richness for family meals or weekend gatherings. If you are looking for how to make a crunchy and delicious dried squid and green papaya salad at home, follow this article by Ola Squid to see the detailed guide!

Ingredients for dried squid and green papaya salad (serves 4)

To ensure the dried squid and green papaya salad stays crunchy and flavorful, you should prepare all the following ingredients:

• 400-500g green papaya
• 1-2 medium-sized dried squids (about 100–120g)
• 1 small carrot
• About 50g roasted peanuts
• Vietnamese coriander, mint, or basil
• 2-3 shallots
• Salad dressing spices including fish sauce, sugar, lime or kumquat, garlic, chili, and satay if desired.
• Optional: fried shallots or shrimp salt to enhance the flavor in the Southern style.

Tips for choosing ingredients for a standard, delicious dried squid and green papaya salad

To ensure the dried squid and green papaya salad stays crunchy and does not release excess water, you need to pay attention to selecting ingredients from the very beginning. Below are some tips for choosing papaya and dried squid that you should not ignore:

Choosing papaya

For the dried squid and green papaya salad to maintain its standard crunch, you should choose long, slender green papaya like the “duck-bill” variety because its flesh is firmer and crunchier than round papayas. Prioritize heavy fruits with dark green skin and stems that still have sap – these are usually freshly picked, with firm flesh that releases less water.

Besides that, avoid choosing fruits that are too young as they tend to be soft and bland, and also avoid papayas that have turned yellow because they will lose their crunch when shredded. After shredding, you should mix it with a little salt, squeeze it gently, and drain thoroughly before rinsing to keep the papaya crunchy for longer and prevent it from releasing water when tossing the salad.

Choosing dried squid

To make the salad delicious, besides the spices, choosing quality dried squid also greatly influences the final flavor. Some notes when buying dried squid are as follows:

• You should choose jig-caught squid because the flesh is thick, naturally chewy, and sweet, which will be much tastier and more flavorful when grilled and shredded for the salad.
• Good dried squid usually has a light pink back, white belly, and is covered with a natural thin layer of white powder with some faint black spots characteristic of the species.
• Prioritize squid with a long, slender body, a pointed tail attached to the body, and flesh that is not too thick or hard. Avoid buying “rock” squid with a fan-shaped tail like a fish because the flesh is usually tough and slightly bitter.
• Do not choose squid that is too dry and hard or has an unusual smell. Before grilling, you should soak it in beer or white wine for 5-10 minutes to make the squid softer, easier to shred, and prevent it from becoming hard after mixing the salad.
• Cuttlefish can also be used if you prefer a chewier and sweeter sensation, although it needs to be grilled a little longer than squid to ensure the flesh is cooked through evenly.

Step-by-step instructions for making dried squid and green papaya salad

Preparing papaya and carrots

• Step 1: Peel the green papaya, wash it, and shred it into long, bite-sized strips. Peel and shred the carrots similarly for a more visually appealing salad.
• Step 2: Put the papaya into a large bowl with 1 teaspoon of salt, squeeze gently for about 1-2 minutes, and leave it for about 10 minutes to help the papaya release its sap and become crunchier.
• Step 3: Then, rinse with cold water and squeeze thoroughly to drain. This is an important step to help the salad not release water and keep it crunchy for a long time after mixing.
• Step 4: Mix the shredded carrots with the drained papaya, preparing for the next salad-mixing step.

Preparing dried squid

• Step 1: Soak the dried squid in beer or white wine for about 5-10 minutes to make the squid softer and reduce the fishy smell. Then use a paper towel to wipe the surface dry.
• Step 2: Grill the squid on the stove over medium heat, flipping both sides evenly until it smells fragrant, the body is slightly charred, and it turns opaque white, which takes about 3-4 minutes.
• Step 3: Wrap the squid in newspaper or a clean towel, use a pestle to pound it gently to make the flesh softer, then shred it horizontally across the body so it is not chewy when eaten.

Making the sweet and sour dressing

Next, put 1 tablespoon of fish sauce, 1 tablespoon of lime or kumquat juice, 2 tablespoons of filtered water, 2 tablespoons of sugar, and minced garlic and chili to taste into a bowl. Stir well until the sugar is completely dissolved so the mixture has a balanced sweet and sour taste with a light aroma of garlic and chili.

Then, taste it before mixing to adjust the saltiness, sweetness, or spiciness according to your preference. If you want a richer and more Southern-style taste, you can add a little shrimp salt or satay to make the salad even more attractive.

Tossing the salad and presentation

• Step 1: Put the papaya, carrots, shredded dried squid, Vietnamese coriander, and shallots into a large bowl.
• Step 2: Next, slowly drizzle the dressing into the bowl and mix well so the ingredients absorb the flavor. However, do not pour all the dressing at once to avoid the salad becoming waterlogged and softening quickly.
• Step 3: Adjust the taste to your liking and display on a plate. Sprinkle with roasted peanuts, fried shallots, and a few herbs on top to make the dish more fragrant and attractive. The salad should be eaten immediately after mixing to maintain the crunch of the papaya and the chewy sweetness of the squid.

Variations of dried squid and green papaya salad by region

Dried squid and green papaya salad is a dish that can be flexibly varied according to the tastes of each region, creating unique flavors while still retaining its characteristic appeal.

• Southern version: Usually has a richer, more distinct sweet and sour taste. Southerners often use kumquat instead of lime to create a mild aroma, adding shrimp salt and bird’s eye chili to make the salad spicy and more stimulating to the palate.
• Northern version: The dish is often called “Nộm đu đủ mực khô” (papaya and dried squid salad) and has a lighter flavor. The dressing uses vinegar instead of lime, combined with coriander and roasted peanuts to create a characteristic nutty aroma.
• Modern twist: You can mix shredded green mango with papaya to increase the natural sour and crunchy taste. This combination helps the salad become more harmonious, fresh, and attractive on hot days.

>>> See more:

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Common mistakes when making dried squid and green papaya salad

Here are some common mistakes when preparing dried squid and green papaya salad that you need to know:

• Not squeezing the papaya completely dry causes the salad to release water quickly, making it bland and soft after just a few minutes. After salting, you need to squeeze it very dry and rinse with cold water before mixing.
• Not soaking the squid before grilling makes it too hard, difficult to shred, and chewy when eaten. Therefore, you need to soak the squid in beer or white wine for a few minutes to make it softer and chewier.
• Pouring all the dressing in at once causes the salad to become waterlogged and the papaya to soften quickly. It is best to drizzle it slowly and stir well until it is just right.
• Mixing the salad too early before the meal causes the papaya to release water, and the peanuts and fried shallots to soften easily, losing their delicious texture. The salad is best eaten immediately after being mixed.
• Choosing young papaya for the salad makes it release water easily, while ripe papaya will be soft and bland, failing to create the characteristic crunch for the salad.

Frequently Asked Questions

What type of squid is best for making dried squid and green papaya salad?

Medium-sized jig-caught squid is the most suitable choice for making the salad because the flesh is thick, naturally chewy and sweet, and easy to shred beautifully. When mixed with green papaya, the squid still retains a slight crunch without being too hard. Additionally, squid is also more fragrant when grilled, helping to make the salad taste much richer.

What needs to be done after shredding the green papaya to prevent it from releasing water?

After shredding, you should mix the papaya with a little salt and squeeze gently for a few minutes to remove some sap and excess water. Next, rinse with cold water and squeeze thoroughly before mixing the salad. This step helps the papaya maintain its crunch for longer and prevents the salad from becoming bland after mixing.

What goes best with dried squid and green papaya salad?

Dried squid and green papaya salad served with shrimp crackers or grilled rice paper will be tastier and more harmonious in texture. The crunchiness of the crackers combined with the refreshing papaya and chewy, sweet squid creates a very appetizing feeling. Furthermore, this dish is also suitable as an appetizer or a light drinking snack.

A delicious dried squid and green papaya salad lies not only in how to mix the dressing or the crunch of the papaya, but it also depends significantly on the quality of the dried squid. Good squid will provide a natural chewy, sweet taste, be intensely fragrant when grilled, and make the salad much more attractive. If you are looking to buy sea-standard dried squid, delicious and safe for preparing dishes at home, don’t forget to visit Ola Squid’s product page today.