Thai squid salad
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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