This weekend I took my first cooking class at The Sydney Fish Market!! It was a Thai class that met at a Thai grocery store in Chinatown, then met up at The Fish Market School for the class. The class was amazing!! I learned a bunch about Thai food, but I also got to finally clean (and debeak) a squid by myself and de-head then devein a shrimp without taking the shell off. (Yes I did take the head off shrimp with the shell parts, but then deveined it without taking the shell off – oh so tricky!!) I don’t even know why I am calling it shrimp because they are prawns here!
So anyway, LOVED the class and made the whole dinner tonight (minus the fishcakes) for my family as a celebration for an incredible Chrissy holiday!
My advice for this recipe is to not overcook the squid. Remember it keeps cooking a bit when you remove it from the heat 😉
- 1 pound squid, cleaned!!!!
- 1 Tablespoon fish sauce
- 1 Tablespoon vegetable oil
- 2 cloves fried garlic
- 2 Tablespoons lime juice
- 1 Tablespoon sugar
- 2 small Thai chilies, seeded and chopped
- 1 head lettuce (a mixture is nice)
- 1 Lebanese cucumber, sliced
- 1/4 bunch cilantro
- 1/4 bunch mint
- 1/4 bunch Thai basil
- Score the inside of the squid hood to create an honey comb effect, then slice into bite-sized pieces.
- Combine fish sauce and 1 Tablespoon of vegetable oil and marinate the squid and tentacles for 30 minutes.
- Dressing – combine lime juice, white sugar, chillies and fried garlic and set aside. (You can purchase fried garlic at the store or fry your own.)
- Heat the a flat grill (we don’t have these on our barbies in the US, you can use a fry pan) and grill the squid for 1-2 minutes each side.
- Add squid to dressing and toss.
- Arrange greens on a platter and place squid on the other side.