Recipe Source: Başan, Ghillie. The Complete Vietnamese Cookbook. Anness Publishing, London, 2007 p. 124
I love squid. It's one of my favorite kinds of fish to eat and to work with. I'm not sure where this excessive fondness came from. I certainly never had squid growing up, not even fried calamari as an appetizer. I guess I've got some good memories associated with squid after I left home, but that doesn't explain the real joy I take in cooking with squid. Squid is very easy to work with. It has a flavor of its own, but I have yet to find a flavor with which the flavor of squid does not match. (I haven't tried chocolate. I don't plan to. Some things just don't need to be explored right now.)
I made this on a Friday night, because it cooked up quick. I made a few changes. I tried to convince my husband to cook it on the Big Green Egg, but we just couldn't work that out. I forget why. I omitted the mint because of a food allergy, so I increased the cilantro instead. I increased the garlic because that's just what I do. Oh, and I used fire roasted diced tomatoes from a can, because tomatoes weren't yet in season. That's about it. It was everything I wanted. It cooked up quickly, it tasted great and it was very light.
Squid in Tamarind Sauce (serves 4; approx. cost per serving not available)
2 tablespoons olive oil
14 ounces canned diced fire roasted tomatoes, drained
1 ¼ pound squid, tubes and tentacles (I love the tentacles, but if you prefer go ahead and get all tubes. I won't mock you. Much.)
1 bunch fresh basil, chopped
2 bunches fresh cilantro, chopped
1 tablespoon tamarind paste
3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon raw sugar
4 garlic cloves, crushed
2 shallots, finely sliced
2 serrano chilies, sliced
Equipment
- Large sauté pan
- Small bowl
- Combine the last 7 ingredients in the small bowl. Set aside.
- Heat the oil in the sauté pan.
- Add the squid. Sauté until cooked.
- Add the tomatoes. Heat thoroughly.
- Transfer to your serving vessel. Add the herbs and the dressing. Toss well, then serve.

