Yield: 4 servings
|½ cup||Fresh lime juice|
|⅓ cup||Fish sauce|
|½ tablespoon||Minced garlic|
|½ tablespoon||Minced ginger|
|3||Thai bird chiles; minced|
|¼ cup||Minced cilantro|
|¼ cup||Thinly-sliced mint|
|¼ cup||Thinly-sliced Thai basil|
|2 pounds||Fresh calamari; cleaned, and|
|Cut 1/2" rings; heads halved lengthwise|
|2 larges||Ripe tomatoes; medium diced|
|2 pounds||Washed arugula; in large salad bowl|
|Baguette croutons; for garnish|
In a bowl, mix together juice, fish sauce, sugar, garlic, ginger, chiles, mint and basil. Add the calamari and marinate for only 30 seconds. Take the calamari out of the marinade and add to a very hot skillet, lightly oiled.
Toss calamari quickly around and cook only 2 to 3 minutes until done. Cook in two batches. Remove calamari and place on top of the arugula.
In the same hot skillet, add the tomatoes and ⅓ cup of the marinade.
Bring to a boil then add to salad and mix well. Check for seasoning and serve.
For Plating: Serve in the large salad bowl with small side plates. Garnish with croutons.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C03) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 82 Calories (kcal); 3g Total Fat; (32% calories from fat); 1g Protein; 14g Carbohydrate; 3mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; ½ Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.