| 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.
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”