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Squid Salad With Tamarind Sauce

January 29, 2023

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.

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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