{"id":3190,"date":"2013-01-04T09:10:49","date_gmt":"2013-01-04T09:10:49","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=3190"},"modified":"2013-01-04T09:10:49","modified_gmt":"2013-01-04T09:10:49","slug":"recipe-green-mango-and-squid-salad","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2013\/01\/04\/recipe-green-mango-and-squid-salad\/","title":{"rendered":"Recipe | Green mango and squid salad"},"content":{"rendered":"

\"\"<\/a>Before Christmas (happy new year, by the way) Rosie and I spent a week honeymooning in Vietnam, traveling from north to south and back and eating non-stop as we went. The following dish was one of many highlights, vague interpretations of which I imagine will continue to crop up on this blog in 2013.<\/p>\n

*****<\/p>\n

Serves 2 as a main, 4 as a starter<\/span><\/p>\n

For the salad
\n<\/em>1 mango, peeled and julienned<\/a>
\n1 large carrot, peeled and finely julienned or shredded if you must (I wouldn’t)
\n1 thumb of ginger, peeled and cut into matchsticks
\n1\/2 red onion, peeled and finely sliced
\nA good handful of peanuts, lightly crushed
\nA good handful of Thai basil
\nA good handful of coriander leaves<\/p>\n

For the squid
\n<\/em>4 small squid, sliced
\nHalf a stalk of lemongrass, finely chopped
\nA red chilli, deseeded and finely chopped (optional)
\nJuice of half a lime
\nFinely chopped coriander stems
\nA drop of groundnut or vegetable oil<\/p>\n

For the dressing
\n<\/em>3 tbsp fish sauce
\n3 tbsp rice vinegar
\n4 tsp palm sugar
\n1 fat clove garlic, peeled and crushed to a paste
\n1 birdseye chilli, finely sliced
\nA good squeeze of lime juice<\/p>\n

– Prep the salad ingredients as outlined above. Make the dressing by thoroughly mixing its ingredients. Mix the squid with the other squid ingredients. Cover all until needed, refrigerating if necessary.<\/p>\n

– Heat the oil in a wok or frying pan until smoking. Drain any excess liquid from the squid, then add the squid to the wok. Cook for 90 seconds – 2 minutes, tossing regularly. Chuck in with the other salad ingredients and the dressing and mix thoroughly. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

Before Christmas (happy new year, by the way) Rosie and I spent a week honeymooning in Vietnam, traveling from north to south and back and eating non-stop as we went. The following dish was one of many highlights, vague interpretations of which I imagine will continue to crop up on this blog in 2013. ***** […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[8],"tags":[159,1178,1176,1173,1177,1175,682,1174,834],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-Ps","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/3190"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=3190"}],"version-history":[{"count":3,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/3190\/revisions"}],"predecessor-version":[{"id":3194,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/3190\/revisions\/3194"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=3190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=3190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=3190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}