Thai Squid Salad

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 lb. squid, cleaned, cut into 2x1/2-inch strips
4 tbsp. vegetable oil
6 cloves garlic, minced
2 tsp. ground lemongrass
1/2 tsp. Thai chili powder
2 tender inner stalks celery, cut in julienne strips
3 thin slices red onion
4 tbsp. Thai fish sauce
4 tbsp. freshly-squeezed lime juice
2 tbsp. 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.

CHEF COMMENTS

Yield: 4 appetizer servings.

Tagged: asian, squidsalad add tags

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