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What You Need:
(To Serve: 4 - 5)
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1 pound squid pieces, cleaned
1 quart water
THE DRESSING
1 stalk fresh lemongrass, peeled and the bottom 4 inches chopped
2 dried Kaffir lime leaves, finely chopped
½ cup peeled and thinly sliced yellow onions
1½ tablespoons freshly squeezed lime juice
1 tablespoon Thai fish sauce
½ teaspoon sugar
1 teaspoon chili oil
½ teaspoon finely chopped garlic
2 scallions, finely sliced
10 fresh mint leaves, cut into thin strips
8 sprigs chopped fresh coriander
1 small jalapeno pepper, seeded and thinly sliced
GARNISH
Bed of leafy green lettuce
Sliced cucumber
Lime wedges
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Translate this recipe:
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| How To Cook: |
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1. Cut the cleaned squid into 1½-inch squares and score in a diamond pattern on the outside of the flesh.
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2. Bring 1 quart of water to a boil and blanch the prepared squid pieces for 1 minute. Drain the squid and plunge it into cold water to stop the cooking. This is the most important step in this salad! Do not overcook the squid. Drain the squid again and set aside.
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3. Mix together the ingredients for the dressing. Toss with the squid pieces and place on a bed of lettuce leaves. Garnish with the cucumber slices and lime wedges. Chill before serving.
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TIP:
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ON CLEANING SQUID. Buy frozen or fresh squid that are about 5 to 6 inches long. Pull off the head and set aside. Squeeze out the filling from the tube and discard. Rinse the tube and remove the clear plastic-like backbone of the creature. I save the tentacles, but not the head, for other dishes.
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