Name: Squid Salad with Tamarind Sauce
Ingredients: 2 tb Tamarind; (from a pliable; ; block); 1/4 c Warm water; 2 tb Fresh lime juice; 1 1/2 tb Asian fish sauce; (preferably nuoc; ; mam); 2 Garlic cloves; minced; 2 ts Sugar; Tabasco to taste if not drizzling; ; sriracha sauce on salad; 1 lb Cleaned large squid; 1/3 c Fresh basil leaves; (preferably Thai; ; basil), washed well; ; and spundry; 1/3 c Fresh mint leaves; washed well and; ; spun dry; 1 c Thinly sliced red onion; Sriracha sauce; (Asian chili sauce); ; to taste if desired

CATEGORY	CUISINE	TAG	YIELD
Seafood	Asian	June 1995	1	servings

INGREDIENTS

2	tb	Tamarind; (from a pliable
		; block)
1/4	c	Warm water
2	tb	Fresh lime juice
1 1/2	tb	Asian fish sauce; (preferably nuoc
		; mam)
2		Garlic cloves; minced
2	ts	Sugar
		Tabasco to taste if not drizzling
		; sriracha sauce on salad
1	lb	Cleaned large squid
1/3	c	Fresh basil leaves; (preferably Thai
		; basil), washed well
		; and spundry
1/3	c	Fresh mint leaves; washed well and
		; spun dry
1	c	Thinly sliced red onion
		Sriracha sauce; (Asian chili sauce)
		; to taste if desired

INSTRUCTIONS

FOR SAUCE
To Flower-Cut Squid:
Remove flaps from body sacs and reserve. Cut each body sac lengthwise along
seam to form a flat piece and rinse squid well.
Spread squid inner side up on a work surface. Holding a sharp knife at a
45-degree angle to work surface, score squid diagonally every 1/8 to 1/4
inch in a cross-hatch pattern. Score flaps in same manner. Cut squid into
1-inch pieces.
Make sauce:
In a bowl stir together tamarind and warm water, mashing tamarind gently,
about 4 minutes and strain through a fine sieve into a bowl, pressing hard
on solids. Add remaining sauce ingredients, stirring until sugar is
dissolved.
Flower-cut squid (procedure follows) or cut squid sacs crosswise into
1/2-inch ring and halve flaps crosswise. Halve large tentacles. In a large
saucepan of boiling salted water cook squid 45 seconds, or just until
opaque, and drain in a colander. Rinse squid under cold water to stop
cooking and drain well. Add squid to sauce, tossing well. Salad may be
prepared up to this point 1 day ahead and chilled, covered. Bring salad to
room temperature before proceeding with recipe.
Add herbs and onion to salad and toss well. Serve salad drizzled with
sriracha sauce.
Serves 4.
Gourmet June 1995
Converted by MC_Buster.
Per serving: 88 Calories (kcal); trace Total Fat; (0% calories from fat);
2g Protein; 22g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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