| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Appetizers | 6 | Servings |
INGREDIENTS
| 1 3/4 | lb | Squid |
| 1 | Lime juice of | |
| 2 | tb | Fish sauce |
| 1 | Red chili,chop fine | |
| 1 | lg | Garlic clove,crush |
| 1 | Gingerroot,1"piece,grate | |
| 2 | Lemon grass stalk,slice thin | |
| 6 | Scallion,slice thin | |
| 2 | tb | Cilantro,chop coarse |
| 10 | Mint leaves,chop coarse | |
| 7 | oz | Salad greens |
| Chili rings |
INSTRUCTIONS
Clean squid & rinse throughly. Slit open body pouch & score inside surface in criss cross pattern. Cut into 2x1/2" pieces. Bring saucepan of water to boil. Add squid & simmer 1min, til opaque. Drain. Mix w/lime juice, fish sauce, chili, garlic, gingerroot, lemon grass & scallion. Cover & marinate 1Hr or longer if refrigerated. Just before serving, stir in cilantro & mint. Arrange greens on plate, top w/squid, garnish w/chili rings & serve. Source: Book of First Courses, pp102 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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