Chilli Lime Squid Salad

There's a particular moment at a Southeast Asian night market that stuck with me—the hiss of squid hitting a blazing hot pan, the immediate curl of those rings, and that smell of char mixing with lime and chilli that made everyone around the stall pause and breathe in. Years later, I tried to recreate that magic at home, and this salad became my answer to those late-night cravings for something alive on the plate.

I made this for friends who claimed they didn't like squid, and watching them go quiet after the first bite—really quietly thinking about each mouthful—told me everything I needed to know about how the right preparation transforms things.

Ingredients

• Squid: 500 g cleaned squid tubes, sliced into rings—the fresher the better, and that brief pat-dry makes all the difference between tender and rubbery.
• Vegetable oil: 1 tbsp—just enough to coat the squid so it doesn't stick and gets those beautiful charred spots.
• Fish sauce: 2 tbsp—this is the backbone of the dressing, and yes, it smells intense in the bottle but becomes pure umami magic once mixed with lime.
• Fresh lime juice: 3 tbsp—squeeze it yourself if you can, as bottled just doesn't have the same brightness.
• Light soy sauce: 1 tbsp—grab gluten-free if that matters to you, and it should be light soy rather than dark for better color and subtlety.
• Palm sugar or light brown sugar: 1 tbsp—this rounds out the heat and salt, creating balance you won't quite taste but definitely feel.
• Red chillies: 2 finely sliced—adjust based on your crowd, as these aren't shy and will make themselves known.
• Garlic cloves: 2 minced—raw garlic here adds a sharp bite that keeps everything from feeling one-dimensional.
• Mixed salad leaves: 100 g like rocket, baby spinach, and coriander—choose what feels fresh and verdant when you're shopping.
• Cucumber: 1 small seeded and sliced into half-moons—the seeding stops it from making the salad watery and diluting that dressing you worked to balance.
• Carrot: 1 medium julienned—the sweetness plays beautifully against the heat and funk of fish sauce.
• Red onion: 1 small thinly sliced—this adds a sharp edge and those gorgeous color notes.
• Fresh mint: ½ cup leaves—cooling and unexpected, it's what makes people guess there's something special happening.
• Fresh coriander: ½ cup leaves—use it generously, as it's the voice that ties the whole thing together.
• Crispy fried shallots: ¼ cup store-bought or homemade—the crunch is non-negotiable, so don't skip this thinking it's optional.
• Lime wedges: 1 lime cut into wedges—for squeezing at the table, because fresh brightness at the last moment changes everything.

Instructions

Prepare the squid:

Pat your squid rings completely dry with paper towels, then toss them gently with the vegetable oil and a small pinch of salt so they're evenly coated. This step sounds almost silly until you realize it's what prevents them from sticking and steaming instead of searing.

Sear with confidence:

Heat your grill pan or skillet over high heat until it's properly hot—you want it almost smoking—then work in batches so the squid isn't crowded. Each ring should hit the pan and immediately start to curl and char, which takes only 1 to 2 minutes before you flip and cook the other side for another minute or so.

Build the dressing:

While the squid cools slightly, whisk together the fish sauce, lime juice, soy sauce, and palm sugar in a small bowl, stirring until the sugar completely dissolves. Add your sliced chillies and minced garlic last, letting them steep in the liquid for a moment so they infuse rather than shock.

Compose the salad:

In a large bowl, combine all your salad leaves, cucumber half-moons, julienned carrot, sliced red onion, mint, and coriander—basically everything except the squid and shallots. Pour the dressing over and toss gently, then add the cooled squid and fold everything together so the dressing coats without bruising the leaves.

Finish and serve:

Divide the salad among your plates, top each one with a generous handful of crispy fried shallots so they stay crunchy, and serve with lime wedges on the side for people to squeeze as they eat. The last squeeze of lime over each bite brings the whole thing into focus.

Save It

There was an evening when I made this for someone visiting from overseas, and they closed their eyes after that first forkful in a way that felt like the salad had unlocked a memory for them. Sometimes food does that—it becomes a bridge to a place you've been or a feeling you'd almost forgotten.

The Squid Question

If you're nervous about cooking squid, know that the high heat is actually your friend here—it's the slow, uncertain cooking that causes problems. A screaming hot pan and quick work means you get tender rings with just the tiniest bit of char, which is exactly what you want.

Dressing as Foundation

This dressing works because it respects the squid rather than competing with it. The fish sauce depth, lime brightness, heat, and sweetness create a framework that tastes completely balanced on its own, which means when you add all those fresh herbs and vegetables, everything has a place and a purpose.

Timing and Variations

You can prep everything ahead of time and just assemble at the last moment, which makes this salad perfect for when you want something that feels special but doesn't demand much stress. The squid cooks in minutes, and once it's done, you're essentially just tossing everything together and eating.

• For more heat, add an extra chilli or drizzle chilli oil over the finished plate just before serving.
• Prawns or grilled chicken swap in beautifully if squid doesn't call to you, though timing will shift slightly.
• A crisp Riesling or Sauvignon Blanc alongside makes the whole experience feel restaurant-caliber.

Save It

This salad taught me that sometimes the simplest meals—squid, leaves, lime—become the ones you remember most clearly. Make it once and you'll understand why you keep coming back to it.

Recipe FAQs

→ How do you cook squid to keep it tender?

Cook squid quickly over high heat for 1–2 minutes until just opaque and lightly charred to prevent rubberiness.

→ What makes the dressing flavorful in this dish?

The dressing combines fish sauce, fresh lime juice, light soy sauce, palm sugar, chillies, and garlic, balancing savory, tangy, sweet, and spicy notes.

→ Can I substitute the squid with another protein?

Yes, prawns or grilled chicken can be used as delicious alternatives for variation.

→ What type of salad leaves work best here?

A mix including rocket, baby spinach, and coriander provides fresh, peppery, and herbal flavors that complement the squid.

→ How can I add extra heat to this dish?

Increase the amount of chillies or add a dash of chilli oil to intensify the spiciness.