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    Home » Recipes » Salad

    Swai Nhoam Di Hu (Cambodia Squid and Mango Salad)

    November 13, 2014 By Darlene at International Cuisine

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    a plate of mango onion, squid, onions and peanuts

    This delicious Cambodia squid and mango salad is served with a sweet fish sauce called tirk trey chu p’em in Khmer. The sauce is a little different but becomes very addicting. All the ingredients meld together as a feast for the palate.

    This country food is from Karmourn Sor the Rach Gia province in Cambodia. This recipe is delicious as an appetizer or served with rice for a meal. Make sure to use the freshest squid (also known as calamari) when preparing this dish. Also please note that this is typically made with a green mango not a ripe one. I could not find a green one and the result was still amazing.

    Cambodia Squid and mango salad

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    5 from 4 votes

    Swai Nhoam Di Hu ( Cambodia Squid and Mango Salad)

    Course Salad
    Cuisine Cambodia
    Prep Time 15 minutes
    Cook Time 5 minutes
    Total Time 20 minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 2 Cups Water
    • ¼ teaspoon salt
    • 1 1 lb fresh squid
    • 1 large fresh green mango or firm mango peeled and sliced
    • ½ Red bell pepper sliced
    • 1 sweet onion sliced
    • ½ cup unsalted roasted peanuts
    • 1 handful chopped mint leaves
    • 1 handful chopped fishwort
    • ¼ cup sweet fish sauce directions below
    • ¼ cup hot water
    • ¼ cup sugar
    • 1/3 cup fresh lime juice
    • 1/3 cup fish sauce
    • 3 chopped hot chili pepper or to taste
    • 1/3 cup roasted peanuts crushed (optional)

    Instructions

    • Wash squid with cold water, remove clear tough rim and stomach from the squid tubes, rinse then cut squid into bite size pieces.
    • Boil water and salt in a small pot, add the squid when water boils, stir a couple minutes and pour into a colander to drain, do not overcook the squid. Set aside
    • In a small bowl, mix hot water with sugar till sugar dissolved.
    • Add lime juice, fish sauce and hot chili peppers together, mix well and set aside to cool.
    • To serve
    • In a large bowl, mix the mango with the pepper, onion, squid, and fresh herbs. Pour the fish sauce over, stir well and garnish with the peanuts.
    • Enjoy!

     

    More Cambodia

    • Trey Amok (A Steamed Fish Curry)
    • Cambodia Fried Banana Nuggets (Num Chet Chien)
    • Cambodia Beef Salad
    • Kuy Teav (Pork and Seafood Noodle Soup)
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    Filed Under: Cambodia, Recipes, Salad

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