Recipe - Thai Calamari Salad With Lemon Grass

Three fourths pound Cleaned small squid,
thin cut or sliced up in rings,
tentacles divided
1/3 cup Thin slivers of red onion,
about
One half teaspoon Crushed hot pepper flakes
3 teaspoon Fish sauce (nuoc mam or nam
pla), or to taste
3 tablespoon Lemon juice
2 Inch piece tender inner part
of lemon grass stalk base,
finely slivered
To make 1 Tbs.
2 teaspoon Brown sugar

Fineslivered fresh hot chili pepper or Tabasco to taste Bibb or iceberg
lettuce, slivered Cilantro leaves, minced.

1. Combine squid in skillet with lightly salted boiling water to barely
cover. Simmer one minute, or until opaque throughout. Drain. Combine in
dish with onion to taste. 2. In tiny pan stir pepper flakes over low heat
until aromatic and toasty; be careful not to burn about 30 seconds.
Transfer to small dish; add 2 tsps fish sauce, lemon juice, lemon grass, 1
One half tsps brown sugar, and hot pepper or pepper sauce to taste. Toss with
squid and onions. Let stand 5 minutes. Adjust seasoning, which should be
quite fierce. 3. Cover and chill. Serve on lettuce, sprinkled with
cilantro.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini