James's Squid Salad
1/2 cup fresh lime juice
1/3 cup fish sauce
1 tbl sugar
1/2 tbl minced garlic
1/2 tbl minced ginger
3 x Thai bird chiles minced
1/4 cup minced cilantro
1/4 cup thinly-sliced mint
1/4 cup thinly-sliced Thai basil
2 lb fresh calamari cleaned, and
cut 1/2" rings, heads halved lengthwise
2 lrg ripe tomatoes medium diced
2 lb washed arugula in large salad bowl
Baguette croutons for garnish
Method :
In a bowl, mix together juice, fish sauce, sugar, garlic, ginger, chiles, mint
and basil. Add the calamari and marinate for only 30 seconds. Take the calamari
out of the marinade and add to a very hot skillet, lightly oiled. Toss calamari
quickly around and cook only 2 to 3 minutes until done. Cook in two batches.
Remove calamari and place on top of the arugula.
In the same hot skillet, add the tomatoes and 1/3 cup of the marinade. Bring to
a boil then add to salad and mix well. Check for seasoning and serve.
For Plating: Serve in the large salad bowl with small side plates. Garnish with
croutons.
This recipe yields 4 servings.
Suggested Wine: Egerie, Champagne Brut, Pannier, 1990