INGREDIENTS

INSTRUCTIONS

Clean and wash the fresh squids, removing all inner matters and skin.
Cut through the side so that the meat is in a single "sheet". Cut the
meat into strips about 3/4" to 1" wide and 2" long. If desired, slash
one side in a close criss-cross patterns, and the strip will curl  into
a roll upon cooking.  Place the squid pieces into a wire  strainer with
long handle. Boil a pot of water, and immerse the  strainer with the
squid meat into the boiling water to cook.  For  very fresh squid, cook
until the meat had turned opaque and heated  through. For frozen, or
"not so fresh" squid, it is advisable to cook  a little longer.  Lift
the squid out of the boiling water and let  drain in the strainer.
Place the well drained squid meat into a bowl  and add fish sauce and
lime or lemon juice. Adjust tastes by adding  more of either
ingredients. The tastes should be tangy sour with  sufficient salty
tastes. Add lemongrass, ginger roots (very finely  julienne), and
chopped onions, and mix well. (Optionally, you may add  dry ground hot
chilli pepper to taste). Place on a serving platter  (lined with
lettuce leaves) and topped with chopped scallions,  cilantro, mint
leaves, and crushed hot chilli peppers. Translated by  Padej Gajajiva
from a Thai cookbook, "Thai Cuisine" by Chantr  Tasanont, Manee
Suwanpong, and Srisamon Kongpun.

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