| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Thai, Seafood | 2 | Servings |
INGREDIENTS
| 1 | lb | Cleaned Squid |
| 5 | Minced Garlic Cloves | |
| 2 | tb | White Wine |
| 1/8 | ts | White Pepper |
| 1 | tb | Cornstarch |
| 2 | tb | Fish Sauce (Nam Pla) |
| 1 | tb | Soy Sauce |
| 1 | tb | Sugar |
| 2 | tb | Oil |
| Green Leaf Lettuce Or | ||
| Chinese Lettuce | ||
| Cucumber Slices | ||
| Tomato Slices | ||
| Carrot Slices | ||
| Cilantro Leaves |
INSTRUCTIONS
MARINADE GARNISH Squid is marinated in wine and fish sauce to both tenderize it and add flavor, and is then decorated with carved cucumber, carrot and tomato. ~------------------------------------------------------ ~----------------- Slash the mantle/hood of the squid diagonally, then cut diagonal slashes in the opposite direction. Slice into 2 inch pieces. Mix together all the marinade ingredients, then add the squid and marinate for 10 minutes. Heat a large skillet, add the oil and saute the squid on medium-high heat until all the squid curls. Garnish with the ingredients listed above, or with any decoratively carved vegetables, and serve. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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