Recipe by ngibsonn
From Today's Gourmet II by Jacques Pepin
Top Review by Chef 565650 Jim
Rated at 5 stars with my modifications. Dawned on me when I read it that it had no oil to balance the lime/fish sauce base. So added 1 Tbsp. of olive oil and 1 Tbsp. of toasted sesame oil. Since I like added vegatable and crunch, substituted 1 small red bell pepper for Thai Peppers called for in recepe, 2 stalks of celery finely chopped, and toasted chopped peanuts sprinkled over top upon serving. Wow - was wonderful!
- 1 lb squid, cleaned
- 4 garlic cloves, crushed and chopped fine (1 Tbsp)
- 2 -3 small Thai peppers, seeded and chopped (1/2 tsp)
- 1 cup very thinly sliced onion
- 3 tablespoons lime juice
- 1⁄4 cup shredded of fresh mint
- 1⁄4 cup shredded cilantro leaf
- 2 tablespoons nuoc nam (fish sauce)
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 4 large lettuce leaves
Directions See How It's Made
- Bring 6 cups of water to a boil in a large pot.
- Cut the body of each squid crosswise into 1 inch slices and the tentacles into 1/2 inch pieces.
- Add the squid to the boiling water and cook for about 3 minutes, stirring occasionally, just until the water comes back to a boil.
- Do not overcook as squid has a tendency to get tough and chewy when overcooked.
- Drain immediately.
- Combine the remaining ingredients except the lettuce in a serving bowl large enough to hold the squid.
- Add the hot, drained squid and toss until well mixed.
- Set aside for at least 10 minutes (but best if marinated for 24 hours) stirring occasionally so that the dish can develop flavor.
- Can be kept in the refrigerator for 4-5 days.
- Serve on lettuce leaves.