Friday, August 04, 2006

Thai Squid Salad

I am making this one up from a bunch of different sources. I'm trying to end up with something similar to my husbands favorite thing to order that thai restaurants. I've never cooked with squid of fish sauce before. I've also never attempted anything thai-esque before.

2-1/4 tsp salt
3 tbsp Asian fish sauce (nuoc nam)
1 tbsp rice wine vinegar
1 tbsp chopped garlic
3 tbsp fresh lime juice
1 tbsp sugar (I used brown sugar, but you could use regular or splena)
1/4 tsp crushed red pepper
1 carrot, peeled and shredded
1 pound cleaned squid
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves

1/2 c. chopped roasted peanuts

1. In 4-quart saucepan, combine 3 quarts water and 2 teaspoons salt; heat to boiling over high heat.
2. Meanwhile, in large bowl, combine fish sauce, lime juice, sugar, crushed red pepper, vinegar, garlic, and remaining 1/4 teaspoon salt and stir until sugar has dissolved. Stir in shallot.
3. Rinse squid under cold running water. Slice squid bodies crosswise into very thin rings. Cut tentacles into several pieces if large. Add to boiling water and cook until tender and opaque, 30 seconds to 1 minute. Drain and add to dressing in bowl. Add lettuce, mint, and cilantro; toss until mixed and coated with dressing.
can be served with rice noodles or greens
Yield: 4 servings
If you serve this over noodles you should double up the dressing.

This ended up being spot on. If I wasn't trying to make another 300 something different dishes I would make this one again right away. Cooking the squid was simple. It really does only take 2 minutes.

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