Lynn's Squid Coriander Salad
225 gm Prepared small squid
2 tbl Groundnut oil
Good pinch cayenne pepper
2 tsp Long grain rice
1 x Romaine lettuce heart, cut across
Into wide strips
4 x Spring onions, trimmed, halved and
Finely shredded
1 handf mint leaves
1 handf coriander leaves
FOR THE DRESSING
1 x Red finger chilli, thinly sliced into rings
50 ml White wine vinegar
1 x Lime, juice of
2 tbl Thai fish sauce
2 tbl Water
1/2 tsp Caster sugar
1 x Lemongrass stalk, outer leaves
Removed and core, very finely chopped
Method :
1 Cut along one side of each squid pouch and open it out flat. Score the inner
side into a diamond pattern with the tip of a small sharp knife and cut the
squid into 5cm/2" squares. Separate the tentacles, if large. Season with
salt and pepper.
2 For the Dressing: Cover the chilli slices with vinegar and leave to steep for
half an hour.
3 Heat the oil in a wok. Add the squid and stir-fry for two minutes.
Transfer to a plate, sprinkle with the cayenne and cool, but don't refrigerate.
4 Heat a small heavy-based frying pan over a high heat. Add the rice and toss
for a few minutes until richly browned and smelling nutty. Tip into a mortar or
mug and pound it with a pestle or the end of a rolling pin to break up. Don't
grind into a fine powder.
5 To serve, toss together the lettuce, spring onions, mint and coriander leaves
and spread on a large oval platter. Scatter over the squid and any oil left in
the pan.
6 Lift the chilli slices out of the vinegar and mix with the rest of the
dressing ingredients. Spoon over the squid and sprinkle with roasted rice.
Serve straight away.