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Yam Peru, Thai-Peruvian salad with mussels and squid

Yam Peru, Thai-Peruvian salad with mussels and squid

Appetizers

A Thai-inspired salad with a Peruvian twist: steamed mussels and squid, corn, tomato, shallots, and cilantro, all tossed in a spicy sauce with a hint of l…

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Recipe from B20180, Geonuch, Pitpisit, adapted by Recette de cuisine · · updated on

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This yam dish originated from a Peruvian dish presented at the International Gastronomy Festival in Chiang Mai in July 2011, and has since been adapted to suit Thai tastes. The spicy Peruvian sauce can be easily replaced with sriracha.

Ingredients and directions

  • Prep time20 min
  • Cook time10 min
  • Total30 min
  • DifficultyEasy
  • Cooking methodsaucepan
  • Gluten-free

Ingredients

4 people
  • $0.82
  • $11.16
  • $0.12
  • $0.53

Directions

  1. Wash the mussels and squid thoroughly, cut them into bite-sized pieces, and then pat them dry carefully.
  2. Mix the spicy sauce, salt, and pepper. For a more intense and rounded flavor, add a little sugar and lime juice. ≈ 4 min
  3. Add the chopped corn to the sauce along with the shallots, tomatoes, and cilantro; mix well. ≈ 4 min
  4. Add the mussels and squid, and mix. ≈ 4 min

Equipment

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Before you start

Ingredients

  • 10 New Zealand mussels
  • 3 squid
  • 5 finely chopped shallots
  • 4 ears of corn, cooked
  • 10 diced tomatoes
  • 2 sprigs of cilantro, finely chopped
  • 1 ladle of spicy Peruvian sauce (or a moderately spicy sriracha sauce)
  • 1 tablespoon of fine salt
  • 1 teaspoon of ground pepper
  • sugar and lime juice (optional)

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