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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **DRESSING**

  3. 1 1/2 tablespoons fish sauce

  4. 1 teaspoon palm sugar

  5. OR brown sugar

  6. 1 tablespoon tamarind pulp -- soaked in

  7. 3 tablespoons hot water -- strained

  8. by pushing through a fine mesh sieve

  9. 1/2 teaspoon ground chile

  10. 3 thai bird chiles

  11. OR 1 serrano -- chopped

  12. 2 tablespoons fresh lime juice -- or to taste

  13. **SALAD**

  14. 2/3 pound fresh squid -- cleaned

  15. 1/4 small red onion -- thinly sliced

  16. to yield approx. 1/4-cup

  17. 1 lemongrass stalk -- tender

  18. bottom part only -- sliced

  19. into paper-thin rings

  20. 1 large roma tomato -- cut into thin wedges

  21. 3 romaine lettuce leaves; or-

  22. 4 -- shredded

  23. 1/2 cup mint leaves

Instructions Jump to Ingredients ↑

  1. Combine the dressing ingredients in a mixing bowl; set aside so the flavors can develop. Cut the squid bodies into 1/2- inch rings. Leave the tentacles whole.

  2. Bring a pot of water to a boil. Add the squid and blanch until just done but still tender, about 10 seconds. Drain. Rinse under cold running water to stop the cooking. Set aside. Just before serving, combine the squid, all the salad ingredients and the dressing in a large bowl; toss gently.

  3. Notes: Thai salads are among my favorite foods. In the summer, I can be very satisfied with just a big serving of this salad and steamed rice. Instead of calamari, you could substitute chicken or shrimp or even a combination of seafood or meats and the salad would be equally delicious. If you can't find tamarind pulp, increase the lime juic

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