Shanna's Thai Squid Salad
1 lb Squid, cleaned, cut into 2 by 1/2-inch strips
4 tbl Vegetable oil
6 x Garlic cloves, minced
2 tsp Ground lemongrass
1/2 tsp Thai chili powder
2 x Tender inner stalks celery, cut in julienne strips
3 x Thin slices red onion
4 tbl Thai fish sauce
4 tbl Freshly-squeezed lime juice
2 tbl Sugar
Lettuce leaves, for lining platter
10 x Mint leaves, chopped
Method :
Using a small, sharp knife, score squid in a crisscross pattern. In a wok heat
oil to smoking over medium-high heat and add squid; stir-fry 5 minutes. Using a
slotted spoon remove squid to a bowl, draining off all excess oil and
immediately mix in garlic, ground lemongrass and Thai chili powder. Let cool.
Just before serving, add celery and onion. In a small bowl mix together fish
sauce, lime juice and sugar, stirring until sugar dissolves; pour over squid
mixture and toss to combine. Mound salad on a platter lined with lettuce leaves
and sprinkle with chopped mint.
Yield: 4 appetizer servings