The squid was cooked high heat then tossed in a dressing of lime juice, fish sauce, crushed garlic, roasted dried chilli (roasted whole in a little oil then ground for a toasted flavour), fresh green peppercorns, kaffir lime leaf, sugar and a little bit of peanut butter (because I didn't have peanuts). The salad was simply chopped fresh coriander and chopped tomato. I added toasted and crushed jasmine rice (to compensate for that lack of fresh peanut).
The little steamed buns were made by moi and they are fun to make and store incredibly well in the freezer (as these had been). They went beautifully as a light starch accompaniment.
This is a fresh, crunchy, spicy, sour hot salty sweet mix of deliciousness. All the usual Thai flavours and textures in the most sublime of combinations. I could eat this sort of thing all day long.
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