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Print this Recipe    Squid Salad

Indian Squid Salad with Tamarind
Yield: 4 servings

1/4 c tamarind liquid
2 T fish sauce
2 T lime juice
1 T sugar
1 onion, med, sliced thin
3 serranos
5 garlic clove, chopped fine
1 t oil
1 1/2 t ginger, fresh, minced
1 1/2 lb squid tube, cleaned & cut in rings
salt
1/4 c mint, fresh, julienned
1/4 c cilantro, chopped coarse
2 c bean sprouts, fresh
1 c carrots, thinly julienned
1/2 c peanuts, roasted, chopped coarsely

In large bowl, combine tamarind liquid, fish sauce, lime juice,
sugar, onion, chili peppers and half the garlic, set dressing aside.
Heat large frypan to high heat. Add peanut oil, ginger, remaining
garlic and squid and saute for about one minute or until squid just
starts to turn opaque. Drain off excess liquid. Add sauteed squid
to dressing and toss well. Season to taste with salt. Let cool to
room temperature, stirring occasionally. Add mint, cilantro,
bean sprouts and carrots to squid mixture and toss thoroughly.
Top with peanuts.

Makes four to six servings.

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