Recipe - Squid Mint And Coriander Salad With Romaine Lettuce And Ro

225 g Prepared small squid
2 tablespoon Groundnut oil
Good pinch cayenne pepper
2 teaspoon Long grain rice
1 Romaine lettuce heart; cut
across
Into wide strips
4 Spring onions; trimmed,
halved and
Finely shredded
1 Handful mint leaves
1 Handful coriander leaves

FOR THE DRESSING
1 Red finger chilli; thinly
cut or sliced up into
; rings
50 ml White wine vinegar
1 Lime; juice of
2 tablespoon Thai fish sauce
2 tablespoon Water
One half teaspoon Caster sugar
1 Lemongrass stalk; outer
leaves
Removed and core; very
finely chopped

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 For the Dressing: Cover the chilli slices with vinegar and leave to steep
for half an hour.

3 Heat the oil in a wok. Add the squid and stirfry for two minutes.
Transfer to a plate, sprinkle with the cayenne and cool, but don't
refrigerate.

4 Heat a small heavybased frying pan over a high heat. Add the rice and
toss for a few minutes until richly browned and smelling nutty. Tip into a
mortar or mug and pound it with a pestle or the end of a rolling pin to
break up. Don't grind into a fine powder.

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.

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.
Serve straight away.

Converted by MC_Buster.

Recipe by: Rick Stein

Converted by MM_Buster v2.0l.