Thai Squid Salad

Name: Thai Squid Salad
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

12 ingredients

7 steps

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

Directions

1

Using a small, sharp knife, score squid in a crisscross pattern.
2

In a wok heat oil to smoking over medium-high heat and add squid; stir-fry 5 minutes.
3

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.
4

Let cool.
5

Just before serving, add celery and onion.
6

In a small bowl mix together fish sauce, lime juice and sugar, stirring until sugar dissolves; pour over squid mixture and toss to combine.
7

Mound salad on a platter lined with lettuce leaves and sprinkle with chopped mint.