Calamari With Chinese Vinaigrette

Recipe Ingredients

		Dressing
1		Tespoon minced garlic
2 tablespoons	30ml	Rice vinegar
2 tablespoons	30ml	Sesame oil
1 tablespoon	15ml	Fresh lemon juice
1 teaspoon	5ml	Soy sauce
1 teaspoon	5ml	Hot pepper sauce
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1/8 teaspoon	0.6ml	Crushed red pepper
		Cooking
1 lb	454g / 16oz	Small squid - cleaned, with
		Tentacles separated and body cut
		Into 1/4" rings
2 oz	56g	Snow peas - ends and
		Strings removed, halved diagonally
2		Celery stalks - thinly sliced
1/2		Red onion - thinly sliced (small)
1/2 cup	118ml	Sliced water chestnuts

Recipe Instructions

Combine the dressing ingredients in a small bowl and whisk until well blended; set aside.

Bring 4 inches of water to a boil in a medium saucepan. Add the squid, including the tentacles, and cook for 1 minute. Drain, rinse under cold running water, and drain again. Toss with 2 tablespoons of the dressing and set aside for 30 minutes.

Cook the snow peas in boiling water for 1 minute or until crisp-tender. Drain, rinse under cold running water, and drain again. Combine in a large salad bowl with the squid and the remaining ingredients. Stir the remaining dressing, add it to the salad, and toss to coat evenly.

This recipe yields 4 servings.

Tip: Many fish markets sell small squid already cleaned. To do it yourself, grasp the tentacles and gently pull them away from the hood. Pull and discard the long clear quill from the hood. Squeeze out and discard the contents of the hood, then pull off the thin speckled membrane from the hood to expose the white meat. Rinse well inside and out. With a sharp knife, cut between the eyes and tentacles; discard the eyes and the material attached. Pop out and discard the hard beak in the center of the tentacles.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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