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Squid & green bean salad, Ubud style


  • Bring a large pot of water to the boil, add the squid and beans and cook for 2 mins until the beans are crisp-tender. Drain both very well.
  • Then toss the the garlic and chillies with the squid, beans, spring onions, red onion, coriander leaves, coconut, the juice of 2 limes, a little oil spray, the fish sauce and ground pepper in a large bowl until well combined. Taste for seasoning (should be fairly tart).
  • Place a square of banana leaf on individual plates, spoon the salad on top and serve with a cheek of lime alongside.


  • 400 gm cleaned squid tubes, finely sliced
  • 12 green beans, topped & tailed, finely sliced
  • 2 plump garlic cloves, finely chopped
  • 3 small red chillies, finely chopped
  • 2-3 spring (green) onions, finely chopped
  • ½ small red onion, very finely chopped
  • ½ cup fresh coriander leaves
  • ¼ cup grated fresh coconut
  • 3 limes
  • olive oil spray
  • a good splash of Asian fish sauce
  • freshly ground pepper
  • 4 squares fresh banana leaf

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm