Title: Thai Squid Salad
Categories: Appetizer
Yield: 6 Servings
| 1 3/4 | lb | Squid |
| 1 | | Lime juice of |
| 2 | tb | Fish sauce |
| 1 | | Red chili,chop fine |
| 1 | lg | Garlic clove,crush |
| 1 | | Gingerroot,1"piece,grate |
| 2 | | Lemon grass stalk,slice thin |
| 6 | | Scallion,slice thin |
| 2 | tb | Cilantro,chop coarse |
| 10 | | Mint leaves,chop coarse |
| 7 | oz | 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