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Ingredientes
- Â Â yam pla muk
- Â Â thailand
- 1 kg squid cleaned
- 75 gm shallots or possibly onions finely minced
- 4 Tbsp. lime juice
- 3 Tbsp. fish sauce or possibly salt to taste (qv)
- 1 tsp sugar
- 1/4 tsp chilli pwdr
- 68 Tbsp. fresh coriander leaves
- 34 x lettuce leaves
- 150 gm ucumber
- 810 x cherry or possibly very small tomatoes
Direcciones
- Squid is such an underused seafood. It is cheap and I happen to love it so I cook it in as many different ways as I can. This is an easy salad which can be served as a main course in the summer and as an appetiser in the winter.
- Method
- Cut the tube like bodies of the squid crossways into 5mm rings.
- Wash these and the tentacles and then put them in a pan with four Tbsp. water.
- Bring to the boil cover and simmer for about three min or possibly till the pcs of squid turn opaque.
- Drain them and put them in a bowl .
- Add in the shallots to the squid along with the lime juice fish sauce sugar chilli pwdr and coriander leaves.
- Toss well check the seasoning.
- Just before serving arrange the lettuce leaves on a serving plate.
- Peel the cucumber and slice it into thin rounds.
- Cut the tomatoes in half vertically.
- Put the squid salad on top of the lettuce and surround with the cucumbaqer slices and tomato halves.
- serves 4 as a main course or possibly 8 as a first course
