1. Prepare squid by laying them flat on a cutting board and slicing them into rectangular pieces – then score them with a sharp knife.
  2. Steam squid in the Cubie Steam Convection Oven for 6 minutes then immediately dump into a bowl of iced water.
  3. In a food processor, blend together chili padi, garlic, Thai red curry paste, lime juice and Thai fish sauce, using the “Paste Auto-Menu”. The consistency should reach a smooth paste.
  4. In a separate bowl, mix coriander leaves, mint leaves, shallots, lemongrass and spring onions, tossing together until ingredients are well combined.
  5. Strain the squid and mix well with blended paste before adding it into the mixing bowl along with coriander leaves, mint leaves, shallots, lemongrass and spring onions.
  6. Season with salt and toss well. Serve.

recipe_step_spicy squid


  • 300 grams squid
  • 2 lemongrass, sliced into small rings
  • 5 shallots, finely chopped
  • 2 spring onions, chopped
  • 1 bunch coriander leaves, roughly chopped
  • 1 bunch mint leaves
  • 10 chili padi
  • 10 garlic cloves
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon Thai red chili paste
  • 4 teaspoons lime juice
  • 2 tablespoons fish sauce
  • 1 bowl iced water