Thai Squid Salad

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Squid
1		Lime juice of
2 tablespoons	30ml	Fish sauce
1		Red chili - chop fine
1		Garlic clove - crush (large)
1		Gingerroot - 1"piece, grate
2		Lemon grass stalk - slice thin
6		Scallion - slice thin
2 tablespoons	30ml	Cilantro - chop coarse
10		Mint leaves - chop coarse
7 oz	198g	Salad greens
		Chili rings

Recipe Instructions

Clean squid and rinse thoroughly. Slit open body pouch and score inside surface in criss cross pattern. Cut into 2x1/2" pieces. Bring saucepan of water to boil. Add squid and simmer 1min, until opaque.

Source:
Drain. Mix w/lime juice, fish sauce, chili, garlic, gingerroot, lemon grass and scallion. Cover and marinate 1Hr or longer if refrigerated. Just before serving, stir in cilantro and mint. Arrange greens on plate, top w/squid, garnish w/chili rings and serve. Book of First Courses, pp102

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