Spicy Thai salad with squid
Squid is universal: it can be boiled in salted
boiling water, cut and add to salads; deputy
toss and serve with pepper, garlic, salt and seaweed; cook soups, stuffed rolls, cabbage rolls and even soufflés.
Ingredients
Servings 4 servings- 0.5 cup mint leaves
- lettuce leaves
- 500 g squid
- 3-4 stalks of petiole celery
- 4 tbsp. l. fish sauce
- the scarf
- 5 fresh small chili peppers
- garlic - 5 cloves
- 0.25 cup lime juice
Cooking
Step 1
Peel the garlic, chop. Cut the celeriac into 3 cm long strips. Peel the shallots and cut thinly. Remove seeds from chili pepper, finely chop. Prepare salad dressing. To do this, crush the garlic and chili pepper in a mortar, mix with lime juice and fish sauce. Cut the squid into squares (approximately 1.5 x 1.5 cm) and dip in rapidly boiling water for no more than 1 minute, drain in a colander. Mix squid pieces with mint, shallots and celery. Salt and pepper, pour dressing over and mix again. Cover a serving dish with lettuce leaves, put the salad on them.