Thai Humboldt Squid Recipe

Name: Wolf in the Fogs Thai Humboldt Squid Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 kg Humboldt squid; 2 links Chiang-mai pork sausage; 1 medium Green papaya; 1 cup Fresh cilantro; 1 cup Peanuts; 3 tbsp Fish sauce; 2 tbsp Lime juice; 1 tsp Chili flakes; 2 medium Shallots; 1 tsp Sugar

Inspired by Wolf in the Fog

Time30m

Serves4

Chiang-mai pork sausage, green papaya, nam jim jaew, peanuts

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Humboldt squid

2 links Chiang-mai pork sausage

1 medium Green papaya

1 cup Fresh cilantro

1 cup Roasted peanuts

Nam Jim Jaew Sauce

3 tbsp Fish sauce

2 tbsp ReaLime juice

1 tsp Chili Flakes

2 medium Shallots

1 tsp sugar

Method

Preparation

Prepare the Nam Jim Jaew Sauce

In a bowl, combine the fish sauce, lime juice, chili flakes, finely chopped shallots, and sugar. Mix well and set aside.

Prepare the Green Papaya Salad

Peel and julienne the green papaya. In a large bowl, combine the julienned papaya with chopped cilantro and crushed peanuts. Toss with some of the Nam Jim Jaew sauce to taste.

Cooking the Squid and Sausage

Cook the Sausage

Slice the Chiang-mai pork sausage and cook it in a skillet over medium heat until browned and cooked through, about 5-7 minutes.

Cook the Squid

Clean the Humboldt squid and cut into rings. In the same skillet, add a little oil and cook the squid rings for about 2-3 minutes until just cooked through. Be careful not to overcook.

Combine and Serve

On a serving plate, arrange the cooked squid and sausage alongside the green papaya salad. Drizzle with additional Nam Jim Jaew sauce and sprinkle with extra crushed peanuts if desired.