A classic Thai salad, this is fresh, hot, sweet, sour and salty. The squid can be seared in a pan but is best chargrilled.
After 30 minutes, remove the squid bodies and discard the marinade.
I use this dressing recipe for all of my thai based salads. It is delicious and very easy to make....the balance between sweet, sour and salty is perfect! So try this on a home made thai beef salad, or with prawns, fish anything you fancy really.