Squid and Mango Salad

Squid and Mango Salad Recipe from Cambodia with Green Mango and Peanuts

Region / culture: Cambodia | Servings: 4

Introduction

Squid and mango salad is a refreshing and flavorful dish that combines the tender texture of squid with the sweet and tangy taste of fresh mango. This dish is perfect for a light and healthy meal or as a starter to a larger meal.

History

This recipe is inspired by the traditional Thai dish called "Yum Ma Muang" which translates to "mango salad." The combination of squid and mango creates a unique and delicious flavor profile that is popular in Southeast Asian cuisine.

Ingredients

1 large fresh green mango, peeled and cut into julienne strips
450 g / 1 lb fresh baby squid (calamari)
1 tbsp fish sauce
1 tbsp fresh lime juice
1 tbsp hot water
1 tsp sugar
0.5 a chili pepper, finely chopped
0.25 tsp salt
1 small onion, thinly sliced
1 red capsicum (sweet pepper), sliced
1 tbsp freshly chopped mint
50 g / 2 oz dry roasted peanuts, chopped

How to prepare

Prepare the squid by holding the body with one hand and the head and tentacles with the other.
Pull apart firmly.
Separate the tentacles from the head, wash them, and finely chop 4 of them. Keep the remaining tentacles for another recipe.
Discard the head, entrails, and ink sac.
Thoroughly wash the squid bodies inside and out with cold running water. Pat them dry with kitchen paper and cut them into bite-size pieces.
In a small bowl, combine lime juice, water, sugar, sauce, and chili pepper. Set aside.
Bring a large saucepan of salted water to a boil. Add the squid and bring it back to a boil. Cook, stirring, for 2–3 minutes. Be careful not to overcook.
Drain the squid in a colander and transfer it to a serving bowl. Add mango, capsicum, and onion.
Pour the prepared lime juice mixture over the squid and add mint and peanuts. Mix well.
Serve immediately as a starter or salad to accompany main dishes.

Variations

Add diced avocado for a creamy texture.
Substitute the squid with shrimp or chicken for a different protein option.
Add sliced cucumber for extra crunch.

Cooking Tips & Tricks

Be sure to thoroughly clean the squid before cooking to remove any impurities.

- Do not overcook the squid as it can become tough and rubbery.

- Adjust the amount of chili pepper to suit your spice preference.

- Use fresh ingredients for the best flavor.

Serving Suggestions

Serve the squid and mango salad on a bed of lettuce or with a side of steamed rice for a complete meal. Garnish with additional mint leaves for a fresh touch.

Cooking Techniques

Boil the squid quickly to maintain its tender texture.

- Mix the lime juice dressing separately before adding it to the salad to ensure even distribution of flavors.

Ingredient Substitutions

Use green papaya instead of mango for a different flavor profile.

- Substitute cashews for peanuts for a different nutty flavor.

Make Ahead Tips

Prepare the squid and mango salad up to a day in advance, but wait to add the lime juice dressing until just before serving to prevent the salad from becoming soggy.

Presentation Ideas

Serve the squid and mango salad in individual bowls or on a large platter garnished with fresh mint leaves and a sprinkle of chopped peanuts for added texture.

Pairing Recommendations

Pair this dish with a crisp white wine or a light beer to complement the flavors of the salad. Serve with a side of jasmine rice or steamed vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 22g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin C: 60% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains peanuts and seafood

Summary

This dish is a good source of protein and vitamin C, but it is high in fat due to the peanuts. It is a flavorful and satisfying meal option.

Summary

Squid and mango salad is a delicious and refreshing dish that is perfect for a light and healthy meal. With the combination of tender squid, sweet mango, and tangy lime dressing, this salad is sure to be a hit at your next meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Squid and Mango Salad. It was a hot summer day and I was visiting my friend Maria in her coastal village. She had prepared a delicious lunch for us and as we sat down to eat, she told me the story of how she learned to make this unique dish.

Maria explained that the recipe had been passed down to her from her grandmother, who had learned it from a traveling chef many years ago. The chef had come to their village and shared his culinary expertise with the local women, teaching them new and exciting ways to prepare seafood.

As Maria spoke, I couldn't help but be intrigued by the combination of flavors in the dish - the tender, succulent squid paired with the sweet and tangy mango. It sounded like a match made in heaven, and I knew I had to learn how to make it myself.

After lunch, Maria took me to the local market where we picked out the freshest squid and ripest mangoes. We also gathered herbs, spices, and other ingredients needed to create the salad. Back at her kitchen, Maria patiently guided me through each step of the recipe, sharing tips and tricks she had learned from her grandmother.

We started by cleaning and cutting the squid into small pieces, then marinating it in a mixture of lime juice, garlic, and red chili flakes. While the squid soaked up the flavors, we peeled and diced the mangoes, and chopped up fresh mint and cilantro to add to the salad.

Once everything was prepped, we quickly cooked the squid in a hot pan until it was just cooked through. We then combined it with the mangoes, herbs, and a dressing made from fish sauce, sugar, and more lime juice. The final touch was a sprinkle of roasted peanuts for crunch.

As we sat down to enjoy our creation, I marveled at the explosion of flavors in my mouth - the tender squid, the juicy mango, the aromatic herbs, and the tangy dressing all coming together in perfect harmony. It was a dish unlike any I had ever tasted before, and I knew it would become a staple in my own kitchen.

Over the years, I have made Maria's Squid and Mango Salad countless times, each time adding my own twist to the recipe. Sometimes I swap out the squid for shrimp or scallops, or add a handful of crispy fried shallots on top for extra crunch. No matter how I choose to make it, the dish always brings back memories of that hot summer day in Maria's kitchen, learning from a dear friend the art of combining flavors and creating something truly special.

Now, as I pass the recipe on to you, my dear grandchild, I hope you will feel the same sense of wonder and excitement that I did when I first learned to make this dish. May it bring you joy and inspiration in your own culinary adventures, and may you share it with loved ones who will appreciate the magic of Squid and Mango Salad.