Cullen's Rice Squid Salad
3 tbl Uncooked long-grain rice
1 lb Cleaned skinned calamari, (squid)
1 tbl Grated lime rind
1/4 cup Fresh lime juice
2 tbl Sliced shallot
2 tbl Sliced green onions
2 tbl Fish sauce
1 tsp Crushed red pepper
1 tbl Chopped fresh green chile
1 tbl Chopped fresh mint
5 x Lime wedges, (optional)
Method :
Toast rice in a skillet over medium heat 5 minutes or until browned, stirring
occasionally. Place rice in blender; process until finely chopped.
Set aside.
Cut the calamari into 1/4-inch-thick rings; set aside. Bring 4 cups water to a
boil in a large saucepan. Add calamari rings; cook 30 seconds or until calamari
rings begin to curl around edges. Drain well; rinse with cold water.
Combine calamari rings, lime rind, and next 5 ingredients in a bowl; toss
gently. Sprinkle with chopped chile and mint.
Yield: 5 servings (serving
size:
1/2 cup).
Serving Ideas : Serve with lime wedges, if desired.