| 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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