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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