| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Thai |
Rick, Stein |
4 |
servings |
INGREDIENTS
| 225 |
g |
Prepared small squid |
| 2 |
tb |
Groundnut oil |
|
|
Good pinch cayenne pepper |
| 2 |
ts |
Long grain rice |
| 1 |
|
Romaine lettuce heart; cut across |
|
|
Into wide strips |
| 4 |
|
Spring onions; trimmed, halved and |
|
|
Finely shredded |
| 1 |
|
Handful mint leaves |
| 1 |
|
Handful coriander leaves |
| 1 |
|
Red finger chilli; thinly sliced into |
|
|
; rings |
| 50 |
ml |
White wine vinegar |
| 1 |
|
Lime; juice of |
| 2 |
tb |
Thai fish sauce |
| 2 |
tb |
Water |
| 1/2 |
ts |
Caster sugar |
| 1 |
|
Lemongrass stalk; outer leaves |
|
|
Removed and core; very finely chopped |
INSTRUCTIONS
FOR THE DRESSING
1 Cut along one side of each squid pouch and open it out flat. Score the
inner side into a diamond pattern with the tip of a small sharp knife and
cut the squid into 5cm/2" squares. Separate the tentacles, if large. Season
with salt and pepper.
2 For the Dressing: Cover the chilli slices with vinegar and leave to steep
for half an hour.
3 Heat the oil in a wok. Add the squid and stir-fry for two minutes.
Transfer to a plate, sprinkle with the cayenne and cool, but don't
refrigerate.
4 Heat a small heavy-based frying pan over a high heat. Add the rice and
toss for a few minutes until richly browned and smelling nutty. Tip into a
mortar or mug and pound it with a pestle or the end of a rolling pin to
break up. Don't grind into a fine powder.
5 To serve, toss together the lettuce, spring onions, mint and coriander
leaves and spread on a large oval platter. Scatter over the squid and any
oil left in the pan.
6 Lift the chilli slices out of the vinegar and mix with the rest of the
dressing ingredients. Spoon over the squid and sprinkle with roasted rice.
Serve straight away.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.
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