How to Make Authentic Crispy and Spicy Squid Salad at Home

Spicy and sour squid salad is a familiar appetizer in family meals and weekend drinking gatherings, but mixing a salad that is delightfully crunchy, flavorful, and not fishy is not something everyone can do. In this article, Ola Squid guides you through how to make squid salad from selecting ingredients, pre-processing, and mixing the dressing to the right taste, along with tips to keep the squid crunchy for a long time. In just about 30 minutes with a few simple steps, you will have a delicious plate of squid salad prepared with your own hands in your home kitchen.

Ingredients for spicy and sour squid salad

A delicious plate of squid salad depends heavily on fully preparing fresh ingredients. Most of the ingredients for this dish are easy to buy at the market or supermarket, requiring no elaborate searching. Below is the detailed ingredient table for a portion of 3-4 people.

Besides the main ingredients, the quality of fresh squid largely determines the deliciousness and crispness of the salad dish. Non-fresh squid easily makes the salad fishy, with mushy meat, losing its inherent characteristic crunchiness.

Tips for choosing fresh and delicious squid:

• The squid body has a bright gloss, natural pinkish-white color, not opaque or yellowish
• Squid eyes are crystal clear, with clearly visible pupils, neither bulging nor cloudy
• The squid body has firmness, feeling elastic when pressed lightly, not mushy
• Squid tentacles and feelers are still tightly attached to the body, not loose or detached

If live fresh squid cannot be purchased on the spot, quality dried squid from reputable addresses like Ola Squid is also a worthwhile alternative for some dried squid salad variations introduced later in the article.

Step-by-step guide to making spicy and sour squid salad

How to make squid salad with a spicy and sour flavor consists of 4 main steps: pre-processing the squid, preparing vegetables, mixing the dressing, and tossing the salad. Each step has minor notes that directly affect the final crispness and flavor of the dish, so they should be performed sequentially and within the recommended time.

Step 1: Pre-processing the squid to be crunchy and not fishy

Wash the purchased squid, peel off the outer membrane, remove the ink sac and internal organs. Score a checkered pattern on the squid body so that when blanched, the squid curls up nicely and absorbs spices more easily. Boil water with a few slices of ginger and a smashed stalk of lemongrass to eliminate the fishy odor, then drop the squid in to blanch quickly for about 1-2 minutes until the squid turns opaque white and curls up, then remove it immediately.

The cooked-to-perfection squid is quickly dropped into a bowl of cold ice water with a few drops of lemon juice squeezed in. This step helps the squid retain its natural crunchiness, preventing it from becoming tough or mushy due to overcooking. Drain the water and cut the squid into bite-sized pieces.

Step 2: Pre-processing accompanying vegetables

Peel the onion, slice it thinly, and soak it in ice water mixed with a little vinegar for about 10 minutes to reduce the pungent taste and maintain crispness. Peel cucumbers and carrots, julienne or slice them thinly according to preference. Wash bell peppers, slice them into small strips to create an eye-catching color for the salad plate.

• Pick basil and cilantro leaves, wash them, and let them dry
• Slice fresh chili thinly or mince it according to spicy preference
• Peel and mince garlic to mix the dressing

Step 3: Mixing the authentic spicy and sour salad dressing

The dressing is the soul of the squid salad, determining the characteristic harmonious spicy and sour taste. The popular formula includes 4 tablespoons of fish sauce, 3 tablespoons of sugar, juice of 2 lemons, along with minced garlic and chili, stirring evenly until the sugar completely dissolves.

If you do not like it too strong, you can dilute it with a little filtered water so the dressing is not too harsh. Taste and adjust according to family preference before tossing into the salad, because the amount of lemon and saltiness of fish sauce among brands can vary slightly.

Step 4: Tossing the salad and presentation

Put the squid and pre-processed vegetables into a large bowl, drizzle the dressing slowly over them, then use your hands or chopsticks to toss gently so the ingredients absorb evenly without being crushed. Finally, add basil and cilantro, toss lightly, arrange on a plate, and sprinkle crushed roasted peanuts on top if you like a rich and fatty flavor.

A complete squid salad plate should have a harmonious color between the white of the squid, the green of the vegetables, and the red and yellow of bell peppers and carrots, creating an appealing feeling at first sight.

Secrets to keeping squid crunchy and dressing flavorful

Many people make squid salad, but their squid remains chewy or the dressing is bland because they overlook a few small details during processing. Boiling time, cooling method, and marinating time are three factors directly affecting the quality of the final product.

• Boil/steam squid for the right time: only boil for 1-2 minutes, overcooking will make the squid chewy and lose its natural sweet juices
• Drop into ice water immediately after boiling: helps the squid contract, creating a characteristic crunchy texture while maintaining a beautiful white color
• Wrap tightly and refrigerate for 15-20 minutes after mixing: helps the salad absorb spices evenly, with the dressing soaking deep into each fiber of squid and vegetables, making it much more flavorful when eaten compared to eating immediately

For those who make squid salad from dried squid, the rehydration soaking time and light boiling time need to be adjusted a bit longer than fresh squid so that the squid is moderately tender while still retaining its natural chewy and crunchy texture.

How to preserve mixed squid salad

Squid salad is best when eaten immediately after mixing; however, if prepared in advance or leftover, proper preservation helps maintain flavor and ensure food safety.

• Store in the refrigerator compartment, cover tightly with plastic wrap or a container with a lid
• Safe usage time: should be consumed within 24 hours to ensure the best quality and flavor
• Do not freeze mixed squid salad because vegetables and squid easily release water and lose their crispness when thawed

Other attractive squid salad variations

Besides the traditional spicy and sour squid salad recipe, there are many interesting variations combining squid with various fruits and vegetables, bringing novel flavors to family meals. Some popular and frequently searched dishes include:

• Pomelo shrimp and squid salad: the refreshing sour taste of pomelo combined with fresh shrimp and squid
• Dried squid papaya salad: crunchy shredded papaya served with flavorful shredded dried squid
• Hog plum dried squid salad: the sour and crunchy taste of young hog plum blends with chewy and sweet dried squid
• Taro dried squid salad: crispy fried taro combined with unique dried squid
• Dried squid green mango salad: a familiar salad dish with sour crunchy green mango and aromatic grilled dried squid

Each variation has its own pre-processing method and dressing ratio to suit the sweet and sour taste of each fruit type. You can refer to detailed recipes for each dish in separate articles on Ola Squid, which comprehensively summarizes how to choose delicious dried squid and dried squid salad dishes trusted by many homemakers.

Frequently asked questions about spicy and sour squid salad

How long can squid salad last?

Mixed squid salad should be consumed within 24 hours and stored in the refrigerator compartment. Left longer, vegetables will release water, making the flavor bland and the squid easily fishy again.

Can pregnant women and diabetics eat squid salad?

Squid is a good source of protein and low in calories, suitable for diabetics if eaten in moderation and with reduced sugar in the dressing. For pregnant women, priority should be given to squid that is completely thoroughly cooked, avoiding rare or raw squid salad to limit the risk of bacterial infection.

Is eating raw squid salad safe?

Squid in salad dishes needs to be boiled or blanched to doneness before mixing; completely raw squid should not be eaten as it may contain parasites or harmful bacteria. The proper way to make squid salad always includes pre-processing the squid by briefly scalding it in boiling water before tossing it with vegetables.

How to make squid salad with a spicy and sour flavor is not too complicated if you clearly grasp the secrets of choosing fresh squid, boiling for the right time, and mixing authentic dressing. In just a few simple steps, a plate of delightfully crunchy, flavorful squid salad is ready for a family meal or a gathering with friends. If you want to explore more diverse dried squid salad dishes or find a quality source of dried squid meeting food hygiene and safety standards, you can visit Ola Squid to refer to more carefully selected recipes and products.