Goi Du Du

Hot and sour squid and green mango salad. Green unripe mango and papaya are used to spectacular effect all over Southeast Asia. They are used like a vegetable, providing a crisp sour quality. If they are not available, use a combination of shredded cucumber, crisp lettuce, and some crisp, tart apple cut into thin slices. Variations of this salad are available from all manner of stalls and cafes in Vietnam, Thailand, Cambodia, Laos, Northern Malaysia, and Singapore. You can also make it with prawns, scallops, or grilled white fish, or perhaps pork, beef, or chicken instead.

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Seafood

Thai

Lunch

Ingredients

1/2 lb (225 g) baby squid, cleaned and cut in half lengthwise		Handful of fresh cilantro leaves, coarsely chopped
2 unripe green mangoes		1/3 cup blanched peanuts, cashews, or sesame seeds (or a combination of all three), dry-roasted until golden
1 green unripe papaya		Salt and freshly ground black pepper
1-inch (2.5 cm) piece fresh ginger		1 tbsp tamarind paste
5 lime leaves (if not available, use finely grated zest of 3 limes), thinly sliced		2 tbsp Asian fish sauce
4 scallions (green onions), thinly sliced		1 tbsp soy sauce
2 fresh green jalapeno or serrano chilies, seeded and finely sliced		Juice of 2 limes
2 stalks lemongrass, tough outer leaves discarded, thinly sliced		Juice of 1 orange
20 fresh mint leaves, coarsely chopped		1 tsp palm sugar or granulated sugar

directions

Total:

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1
If the squid is thick, turn over so the outer side is facing upward. With a knife, score diagonal lines from corner to corner two-thirds of the way into the flesh. Repeat in the opposite direction to make a diamond pattern. Heat an outdoor grill or grill pan until very hot. Season the squid with salt and pepper, and place skin-side down on the grill. Leave for 90 seconds, then turn over. Cook for 90 seconds on the other side. When it begins to curl, it is ready. Place the squid on a board and cut into bite-size pieces.
2
Peel the green mango and papaya. Still using a vegetable peeler, shave slices of the flesh, stack in piles of 5 shavings, and slice thinly, resulting in matchstick-size pieces. Put the mango, papaya, and squid in a large bowl. Slice the ginger into thin shavings, then cut into matchsticks. Add the ginger, lime leaf, scallions, chilies, and lemongrass to the bowl with the squid. Sprinkle in two-thirds of the mint, cilantro, and roasted nuts. Toss through.
3
Combine all of the ingredients for the dressing. Pour over the salad, tossing gently to mix. Check the seasoning -- it should be sour and hot, slightly salty, and sweet. Serve sprinkled with the remaining mint, cilantro, and roasted nuts.

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Goi Du Du

Ingredients

directions