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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