| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Thai, Salads, Seafood |
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 |
ts |
Crushed hot pepper flakes |
| 3 |
ts |
Fish sauce (nuoc mam or nam pla), or to taste |
| 3 |
tb |
Lemon juice |
| 2 |
|
Inch piece tender inner part of lemon grass stalk base, finely slivered |
|
|
To make 1 Tbs. |
| 2 |
ts |
Brown sugar |
INSTRUCTIONS
Fine-slivered fresh hot chili pepper or Tabasco to taste Bibb or iceberg
lettuce, slivered Cilantro leaves, minced.
1. 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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