Squid Salad a La Binh

"From Today's Gourmet II by Jacques Pepin"
 
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Ready In:
15mins
Ingredients:
11
Serves:
4

ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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Tweaks

  1. 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!
     

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