| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Thai | Fish and, Seafood | 5 | Servings |
INGREDIENTS
| 3 | tb | Uncooked long-grain rice |
| 1 | lb | Cleanedskinned calamari, (squid) |
| 1 | tb | Grated lime rind |
| 1/4 | c | Fresh lime juice |
| 2 | tb | Sliced shallot |
| 2 | tb | Sliced green onions |
| 2 | tb | Fish sauce |
| 1 | ts | Crushed red pepper |
| 1 | tb | Chopped fresh green chile |
| 1 | tb | Chopped fresh mint |
| 5 | Lime wedges, (optional) |
INSTRUCTIONS
Toast rice in a skillet over medium heat 5 minutes or until browned, stirring occasionally. Place rice in blender; process until finely chopped. Set aside. Cut the calamari into 1/4-inch-thick rings; set aside. Bring 4 cups water to a boil in a large saucepan. Add calamari rings; cook 30 seconds or until calamari rings begin to curl around edges. Drain well; rinse with cold water. Combine calamari rings, lime rind, and next 5 ingredients in a bowl; toss gently. Sprinkle with chopped chile and mint. Yield: 5 servings (serving size: 1/2 cup). Per serving: 143 Calories; 2g Fat (14% calories from fat); 15g Protein; 18g Carbohydrate; 212mg Cholesterol; 43mg Sodium Serving Ideas : Serve with lime wedges, if desired. NOTES : You can use seafood, poultry, or meat in this spicy salad, called laab in Thailand. Also substitute medium peeled shrimp for squid. The toasted rice powder keeps the dressing from becoming watery. Recipe by: Cooking Light, Jan/Feb 1995, page 74 Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.
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