Cullen's Tomato Squid Salad
4 x small medium squid cleaned (ask the fishmonger to do this) and sliced
into rings
1 x salt and pepper
1 tbl fish sauce
2 x limes (1 juiced with zest finely grated the other cut in half)
2 clv garlic crushed
1 tsp sugar
2 lrg red mild chillies deseeded and chopped
6 x kaffir lime leaves ripped optional
1 tbl groundnut oil
1/2 sm red onion chopped
14 x pomodorini (baby plum) or cherry tomatoes halved
Method :
Unsalted skinned peanuts roughly crushed and toasted until golden in a dry
frying pan 2 handfuls crunchy salad leaves such as young bok choi or cos lettuce
Mix the squid with the salt pepper fish sauce lime juice and zest garlic sugar
chillies and lime leaves (if using) and leave to bathe overnight or for at least
2 hours.
Heat the oil in a wok drain the squid mixture and stirfry for about 1 minute.
Then throw in the onion tomatoes and peanuts and stirfry for a further 30
seconds.
Remove from the heat toss with the leaves and pack into containers with the lime
halves.
Allow to cool totally then seal.
Note that the lime leaves are for flavouring only.