Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Cleaned Squid |
| 5 \N | Minced Garlic Cloves |
| 2 tablespoons | White Wine |
| ⅛ teaspoon | White Pepper |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Fish Sauce (Nam Pla) |
| 1 tablespoon | Soy Sauce |
| 1 tablespoon | Sugar |
| 2 tablespoons | Oil |
| \N \N | Green Leaf Lettuce Or |
| \N \N | Chinese Lettuce |
| \N \N | Cucumber Slices |
| \N \N | Tomato Slices |
| \N \N | Carrot Slices |
| \N \N | Cilantro Leaves |
MARINADE
GARNISH
Squid is marinated in wine and fish sauce to both tenderize it and add flavor, and is then decorated with carved cucumber, carrot and tomato.
~------------------------------------------------------ ~----------------- Slash the mantle/hood of the squid diagonally, then cut diagonal slashes in the opposite direction. Slice into 2 inch pieces.
Mix together all the marinade ingredients, then add the squid and marinate for 10 minutes.
Heat a large skillet, add the oil and saute the squid on medium-high heat until all the squid curls.
Garnish with the ingredients listed above, or with any decoratively carved vegetables, and serve.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini