Summery lukewarm calamari salad

Ingredients for 4 servings:

• 20 g ginger root or
• 2 tsp ginger powder
• 1 lime(s)
• 1 tbsp curry powder, good quality
• Salt
• 1 pinch of cayenne pepper
• 8 tbsp olive oil
• 500 g squid(s) (calamares) fresh or frozen
• 500 g tomato(s) (vine tomatoes)
• 3 bunch coriander leaves
• 2 tbsp fish sauce
• 2 tsp sugar, caramelized or honey
• ½ bunch spring onion(s) or Thai chives
• 250 g soy sprouts, fresh
• 2 tbsp oil (sesame oil)
• 2 tbsp oil, neutral

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Perfect for summer temperatures. Slightly sour. Very refreshing and light.

Peel the ginger and finely grate or chop. Squeeze the lime. Finely chop the spring onions or Thai chives. Wash the squid tubes (defrost frozen ones first) and pat dry with a paper towel (important!). Mix the curry with ginger, lime juice, salt, cayenne pepper, fish sauce, caramelized sugar, 8 tablespoons of olive oil, and 1 tablespoon of sesame oil to make a vinaigrette. Cut the squid tubes into 2 cm long and 5 mm thin strips. Wash the tomatoes and chop them into small pieces. Finely chop the cilantro, reserving some for garnish. Place the tomatoes and cilantro in a bowl. Heat neutral oil in a large pan until very hot. Fry half of the squid pieces for about 1 minute, then add the rest and cook for another 1-2 minutes. Add the bean sprouts and chopped spring onions and stir-fry for another two minutes. Add the contents of the pan to the tomatoes and cilantro and mix with the vinaigrette. Sprinkle with some cilantro and serve. Serve with Thai fragrant rice.