Cost Breakdown

Critical Success Points

• • Score the squid before blanching to prevent it from becoming rubbery.
• • Blanch the squid for 20 seconds to limit excess water.
• • Do not overcook the seafood to preserve tenderness.
• • Add the Thai basil at the very end of cooking.
• • Balance the flavors (sugar, fish sauce, lemon) before serving.

Safety Warnings

• • Handle raw seafood with separate utensils to avoid cross‑contamination.
• • Very hot oil can splatter; use a partial lid if needed.
• • Use a very sharp knife and keep fingers curled when cutting the squid.