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    Spiced Squid Salad


    Source of Recipe


    Cooking Light, Jan/Feb 1995, page 74

    List of Ingredients




    3 tablespoons uncooked long-grain rice
    1 pound cleaned & skinned calamari (squid)
    1 tablespoon grated lime rind
    1/4 cup fresh lime juice
    2 tablespoons sliced shallot
    2 tablespoons sliced green onions
    2 tablespoons fish sauce (off plan ingredient)
    1 teaspoon crushed red pepper
    1 tablespoon chopped fresh green chile
    1 tablespoon chopped fresh mint
    5 lime wedges (optional) for serving

    Recipe



    Toast rice in a skillet over medium heat 5 minutes or until browned, stirring occasionally. Place rice in blender; process until finely chopped. Set aside.

    Cut the calamari into 1/4-inch-thick rings; set aside. Bring 4 cups water to a boil in a large saucepan. Add calamari rings; cook 30 seconds or until calamari rings begin to curl around edges. Drain well; rinse with cold water.

    Combine calamari rings, lime rind, and next 5 ingredients in a bowl; toss gently. Sprinkle with chopped chile and mint.

    —————
    Notes: You can use seafood, poultry, or meat in this spicy salad, called laab in Thailand. Also substitute medium peeled shrimp for squid.

 

 

 

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