Side Pannel
Thai Squid Salad
Ingredients List
- 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
Directions
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
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
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