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Print this Recipe    Squid Salad

Yum Pra-Hmik (Squid "Salad")

1 pound fresh squid (calamari)
1 tablespoon lemongrass, sliced fine
3 tablespoons lime or lemon juice
1 tablespoon scallions, chopped
1/2 cup mint leaves
1 tablespoon fresh ginger root, julienned
2 tablespoons onion, chopped
3 tablespoons fish sauce (nam pla)
1 tablespoon cilantro, chopped
10 crushed hot chili peppers

Clean and wash the fresh squid, removing all inner parts 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 turns 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 a pronounced
salty taste. 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.


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