Chef Flora’s Recipe: Thai Squid Salad with Freshly-made Sour-Spicy Seafood Sauce and Thai Sautéed Razor Clams with Herbs

Here comes Flora – our chef who is now teaching new Indonesian Thai cooking classes at city’super superlife culture club! This time, she will reveal her secret recipes of Thai Squid Salad with Freshly-made Sour-Spicy Seafood Sauce and Thai Sautéed Razor Shells with Herbs to us. Want to try these flavorful dishes? Scroll down and check it out! Of course, you can also book one of Flora’s menus to enjoy the taste of Southeast Asia right at your home!©

Thai Squid Salad with Freshly-made Sour-Spicy Seafood Sauce

Main ingredients:
Squid – 1 pc
Tomato – 1 pc
Cellophane Noodles – 1 pack
Onion – 1/2 pc
Leaf Celery – 1 pc
Parsley – 1 pc
Cucumber – 1 pc

Sauce ingredients:
Chili – 8 pcs
Lime – 5 pcs
Parsley – 3 pcs
Shallot – 3 pcs
Garlic – 5 cloves
Coconut sugar/White sugar – 2 tsp
Fish sauce – 2 tbsp
Water – 2 tbsp

Steps of Sauce:

  1. Prepare lime juice. Wash and peel the shallot and garlic.
  2. Wash the chili. Wash the parsley and cut off the roots.
  3. Put all the ingredients into the mixer. Adjust the flavor. The sauce can be kept in the refrigerator for about a week.

Steps of Salad:

  1. Wash and peel the squid. Use a knife to slice it gently.
  2. Wash and dice the tomato, onion, leaf celery, parsley and cucumber.
  3. Boil the Cellophane noodles. Drain and set aside.
  4. Boil the squid.
  5. Put all the ingredients into a bowl. Pour the Sour-Spicy Seafood Sauce on top. Mix well.
  6. Garnish the salad with parsley before serving.

Thai Sautéed Razor Clams with Herbs

Razor clams – 1 catty
Ginger – 40 g
Garlic – 5 cloves
Lemongrass – 1 pc
Lime leaf – 3 pcs
Chili – some
Thai Basil – 90 g
Thai Sambal – 1 tbsp
Oyster sauce – 2 tsp
Sugar – 1 tsp
Fish sauce – 2 tsp


  1. Wash the razor clams and crack them open into half.©
  2. Peel and slice the garlic and ginger. 
  3. Wash the Thai basil. Drain and cut off the root. Keep the leaves.
  4. Wash and cut the lemongrass. Wash the lime leaf and chili.
  5. Heat up the wok, add oil and fry the ginger, garlic, lime leaf, chili and lemongrass.©
  6. Add Thai Sambal and stir-fry for a while. Turn up the heat.
  7. Add the razor clams and sauté with oyster sauce, sugar, fish sauce and water until it cooked. 
  8. Garnish the dish with Thai basil before serving.©

About Chef Flora

Chef Flora was born into an Indonesian Chinese family, and her grandparents owned two small Indonesian restaurants in Hong Kong. She often jokes about herself being someone “raised in the kitchen”, as her mother had been taking her to restaurant kitchens since she was a child. Wanting to share her love of food with friends, she became a part-time private chef in 2017, recreating her mother’s Indonesian recipes, including many authentic dishes not widely available in Hong Kong.©

Order Chef Flora’s Menu:

Want to learn more about our chef’s dishes and have fun together at city’super Culture Club? Check our Facebook event page and join the cooking classes you like!©