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