| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Asian | June 1995 | 1 | Servings |
INGREDIENTS
| 2 | T | Tamarind, from a pliable |
| block | ||
| 1/4 | c | Warm water |
| 2 | T | Fresh lime juice |
| 1 1/2 | T | Asian fish sauce |
| preferably nuoc | ||
| mam | ||
| 2 | Garlic cloves, minced | |
| 2 | t | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 1131
Calories From Fat: 427
Total Fat: 48.4g
Cholesterol: 1179.4mg
Sodium: 1602.1mg
Potassium: 2425.3mg
Carbohydrates: 85.5g
Fiber: 15.4g
Sugar: 9.6g
Protein: 93.5g