Kat's Squid Salad
1 lb squid, cleaned
4 x cloves of garlic, crushed and chopped fine (1 Tbl)
3 sm Thai hot peppers, seeded and chopped (1/2 tsp)
1 cup very thinly sliced onions
3 tbl lime juice
1/4 cup shredded fresh mint
1/4 cup shredded cilantro leaves
2 tbl nuoc mam (fish sauce)
1/2 tsp sugar
1/4 tsp salt
4 lrg lettuce leaves
Method :
Bring 6 cups of water to a boil in a large pot. Cut the body of each squid
crosswise into 1 inch slices and the tentacles into 1/2 inch pieces. Add the
squid to the boiling water and cook for about 3 minutes, stirring occasionally,
just until the water comes back to a boil. Do not overcook as squid has a
tendency to get tough and chewy when overcooked. Drain immediately.
Combine the remaining ingredients except the lettuce in a serving bowl large
enough to hold the squid. Add the hot, drained squid and toss until well mixed.
Set aside for at least 10 minutes (but best if marinated for 24 hours) stirring
occasionally so that the dish can develop flavor. Can be kept in the
refrigerator for 4-5 days.
Serve on lettuce leaves.
A very low fat salad (2.2 gms so the recipe says) since there is no oil.