| 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
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”