- 225 g cleaned squid, including tentacles
- Kosher salt to taste
- 2 Bird’s Eye chilis, seeded and sliced
- 1 clove of garlic
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 10 g long-leaf coriander
- 50 g white grapefruit segments
- 1 shallot, thinly sliced
Place water and salt in a pot and bring up to a boil.Cut squid into 3-centimetre pieces and add to the water until just cooked.Do not bring back up to a boil.Add the squid to the remaining ingredients and the dressing.Toss gently and eat.
Make a dressing by mashing the chilis and garlic into a paste.Add the lime juice and fish sauce.Set aside.