Warm Thai Squid and Shrimp Salad
Rice noodles turn this warm salad into a main course.
- Servings: 4
Photography: Lisa Hubbard
Source: Martha Stewart Living, December 2001
- 1 red onion, thinly sliced
- 1 cucumber, peeled, seeded, and thinly sliced
- 2 medium tomatoes, seeded, cut into 1/2-inch wedges
- 2 tablespoons chopped fresh cilantro
- 1 fresh hot chile, serrano, or jalapeno pepper, cut crosswise into thin rounds
- 8 ounces squid, cleaned and cut into 1/2-inch pieces
- 8 ounces medium shrimp, peeled and de-veined
- 3 tablespoons dark sesame oil
- 3 tablespoons rice-wine vinegar
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a medium bowl, combine the onion, cucumber, tomatoes, cilantro, chile, squid, and shrimp. Divide the seafood mixture among one half of each parchment heart near the crease. Fold the other half of parchment over ingredients. Make small overlapping folds to seal edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
Place the packet on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 15 minutes or until fully puffed. Remove from the oven, and let sit while preparing the dressing. Whisk together the sesame oil, rice-wine vinegar, salt, and pepper in a small bowl. Open the packet carefully, and transfer the mixture to a serving plate, discarding the cooking juice. Drizzle with the dressing, and serve hot or at room temperature.