Thai squid salad

Yield: 6 Servings

Measure Ingredient
1¾ pounds Squid
1 Lime juice of
2 tablespoons Fish sauce
1 Red chili,chop fine
1 large Garlic clove,crush
1 Gingerroot,1"piece,grate
2 Lemon grass stalk,slice thin
6 Scallion,slice thin
2 tablespoons Cilantro,chop coarse
10 Mint leaves,chop coarse
7 ounces Salad greens
Chili rings

Clean squid & rinse throughly. Slit open body pouch & score inside surface in criss cross pattern. Cut into 2x1/2" pieces. Bring saucepan of water to boil. Add squid & simmer 1min, til opaque.

Drain. Mix w/lime juice, fish sauce, chili, garlic, gingerroot, lemon grass & scallion. Cover & marinate 1Hr or longer if refrigerated.

Just before serving, stir in cilantro & mint. Arrange greens on plate, top w/squid, garnish w/chili rings & serve. Source: Book of First Courses, pp102

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