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Receta Squid, Mint And Coriander Salad With Romaine Lettuce And Ro

by Global Cookbook

Ingredientes

225 gm Prepared small squid 2 Tbsp. Groundnut oil     Good healthy pinch cayenne pepper 2 tsp Long grain rice 1 x Romaine lettuce heart, cut across     Into wide strips 4 x Spring onions, trimmed, halved and     Finely shredded 1 handf mint leaves

1 handf coriander leaves 1 x Red finger chilli, thinly sliced into rings 50 ml White wine vinegar 1 x Lime, juice of 2 Tbsp. Thai fish sauce 2 Tbsp. Water 1/2 tsp Caster sugar 1 x Lemongrass stalk, outer leaves     Removed and core, very finely minced

Direcciones

1. 1 Cut along one side of each squid pouch and open it out flat. Score the inner side into a diamond pattern with the tip of a small sharp knife and cut the squid into 5cm/2" squares. Separate the tentacles, if large. Season with salt and pepper.
2. 2 For the Dressing: Cover the chilli slices with vinegar and leave to steep for half an hour.
3. 3 Heat the oil in a wok. Add in the squid and stir-fry for two min.
4. Transfer to a plate, sprinkle with the cayenne and cold, but do not chill.
5. 4 Heat a small heavy-based frying pan over a high heat. Add in the rice and toss for a few min till richly browned and smelling nutty. Tip into a mortar or possibly mug and lb. it with a pestle or possibly the end of a rolling pin to break up. Do not grind into a fine pwdr.
6. 5 To serve, toss together the lettuce, spring onions, mint and coriander leaves and spread on a large oval platter. Scatter over the squid and any oil left in the pan.
7. 6 Lift the chilli slices out of the vinegar and mix with the rest of the dressing ingredients. Spoon over the squid and sprinkle with roasted rice.
8. Serve straight away.

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