| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Seafood | Thai | Taste3 | 1 | servings |
INGREDIENTS
| 1 | lb | Squid; cleaned, cut into 2 |
| ; by 1/2-inch strips | ||
| 4 | tb | Vegetable oil |
| 6 | Garlic cloves; minced | |
| 2 | ts | Ground lemongrass |
| 1/2 | ts | Thai chili powder |
| 2 | Tender inner stalks celery; cut in julienne | |
| ; strips | ||
| 3 | Thin slices red onion | |
| 4 | tb | Thai fish sauce |
| 4 | tb | Freshly-squeezed lime juice |
| 2 | tb | Sugar |
| Lettuce leaves; for lining platter | ||
| 10 | Mint leaves; chopped |
INSTRUCTIONS
Using a small, sharp knife, score squid in a crisscross pattern. In a wok heat oil to smoking over medium-high heat and add squid; stir-fry 5 minutes. Using a slotted spoon remove squid to a bowl, draining off all excess oil and immediately mix in garlic, ground lemongrass and Thai chili powder. Let cool. Just before serving, add celery and onion. In a small bowl mix together fish sauce, lime juice and sugar, stirring until sugar dissolves; pour over squid mixture and toss to combine. Mound salad on a platter lined with lettuce leaves and sprinkle with chopped mint. Yield: 4 appetizer servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4617 Converted by MM_Buster v2.0l.
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