Loading content...

This recipe is inspired by a lot of Thai cuisine. The green papaya salad really has its roots embedded in the northeast of Thailand. The squid itself, salt and pepper squid, is a take on a Chinese Sichuan squid, and then the mayonnaise is a fusion of all those big Thai flavours, just to pull it all together. I love this dish because it’s light, fresh and really bold in flavours that leaves you feeling great.

SALT & PEPPER SQUID WITH GREEN PAPAYA SALAD

Serves 4

Ingredients

600g local squid, cleaned & prepped (watch episode above for all the steps)

260g green papaya, peeled & cut julienne or grated

160g pink grapefruit, peeled and segmented

160g bean shoots

200g cucumber, finely sliced

5g Kaffir lime leaf, finely shredded

35g red chilli, finely sliced

20g Thai

See Full Page