This hot, sour and sweet sauce over mango, a bundle of fresh herbs and grilled squid, topped with the crunch of peanuts and fried shallots and served over crispy rice is the best Buddha bowl ever!
Course Seafood
Cuisine Asian
Keyword Mango and Squid Buddha Bowl
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 2servings
Equipment
Saute pan
Small saucepan
2 Serving bowls
Ingredients
1lbSquid tubes and tentacles
2cupsMango
1/4cupThai basil
4Spring onions
3Celery stalks
1Cilantro bundle
2Limes
2tbspRice vinegar
2tbspSugar
3Garlic cloves
2Small chili peppers
3tbspFish sauce
2tbspOlive oil
1Shallot
1/4cupPeanuts
Salt - to taste
Instructions
Slice the squid tubes into rings. Separate the tentacles into 2. Place the squid in a bowl. Squeeze juice from 1 lime throughout the squid and 1 teaspoon of salt. Let sit while other ingredients are prepped.
Rough chop the cilantro, celery, basil and spring onions. Set aside.
Slice the mango pieces into same sizes as the squid rings. Set aside.
Finely slice the shallot and set aside.
Place the chili peppers, garlic cloves, fish sauce and 2 teaspoons of olive oil in a blender. In a small saucepan, simmer the vinegar and sugar just until the sugar melts. Add to the blender and puree the sauce. Transfer the sauce back into the saucepan and keep warm.
On a griddle, brush a little olive oil on the heated griddle and quick sear the squid until cooked, but still tender, about 5-minutes.
In a small frying pan on medium high, drizzle 1 tablespoon of olive oil and quickly fry the shallot slivers. Set aside.
In a large bowl, place the chopped greens, chopped mango, the cooked squid, drizzle the warm sauce on top and gently mix.
In each bowl, place the warm squid and mango mixture, top with fried shallots and peanuts and serve.