Thai Calamari Salad With Lemon Grass

God has hidden every precious thing in such a way that it is a reward to the diligent, a prize to the earnest, but a disappointment to the slothful soul. All nature is arrayed against the lounger and the idler. The nut is hidden in its thorny case; the pearl is buried beneath the ocean waves; the gold is imprisoned in the rocky bosom of the mountains; the gem is found only after you crush the rock which encloses it; the very soil gives its harvest as a reward to the laboring farmer. So truth and God must be earnestly sought.

A.B. Simpson

CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai	Salads, Seafood, Thai	6	Servings

INGREDIENTS

3/4	lb	Cleaned small squid
		thin-sliced in rings
		tentacles divided
1/3	c	Thin slivers of red onion
		about
1/2	t	Crushed hot pepper flakes
3	t	Fish sauce, nuoc mam or nam
		pla or to taste
3	T	Lemon juice
2		Inch piece tender inner part
		of lemon grass stalk
		base
		finely slivered
		To make 1 Tbs.
2	t	Brown sugar

INSTRUCTIONS

Fine-slivered fresh hot chili pepper or Tabasco to taste Bibb or
iceberg lettuce, slivered Cilantro leaves, minced.  Combine squid in
skillet with lightly salted boiling water to barely  cover. Simmer one
minute, or until opaque throughout. Drain. Combine  in dish with onion
to taste. 2. In tiny pan stir pepper flakes over  low heat until
aromatic and toasty; be careful not to burn -- about  30 seconds.
Transfer to small dish; add 2 tsps fish sauce, lemon  juice, lemon
grass, 1 1/2 tsps brown sugar, and hot pepper or pepper  sauce to
taste. Toss with squid and onions. Let stand 5 minutes.  Adjust
seasoning, which should be quite fierce. 3. Cover and chill.  Serve on
lettuce, sprinkled with cilantro.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 107 Calories From Fat: 38 Total Fat: 4.3g Cholesterol: 147.4mg Sodium: 174mg Potassium: 170.4mg Carbohydrates: 6.6g Fiber: <1g Sugar: 1.7g Protein: 10.2g