Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Squid -- clean, 1" squares
3 Fresh lemongrass stalks -OR-
3 tb Dried lemongrass -OR-
1 ts Lemon zest -- grated
4 lg Lettuce leaves
1 lg Tomato -- 8 wedges, halve each
2 tb Fish sauce
2 tb Lime juice
1 ts Thai chile paste, chile paste,
- or hot pepper sauce --
- up to 2 ts
2 ts Sugar
2 tb Canola oil
2 cl Garlic -- minced
2 Thai or jalapeno chiles --
- seed, slice thin
1 Onion -- slice thin
1 c Fresh mint leaves
Lightly score squares in crosshatch pattern, using sharp knife. Do
not cut all the way through. Cut top 2/3 off each lemon grass stalk
and remove roots and outside leaves. Thinly slice core on diagonal.
If using dried lemon grass, soak in warm water 20 minutes, then
drain. Place lettuce leaves on platter or salad plates and arrange
tomato wedges on top.
Prepare dressing by whisking together fish sauce, lime juice, chile
paste and sugar in small bowl until smooth. Just before serving, heat
wok over high flame. Swirl in oil. Add garlic, chiles, and lemon
grass and stir-fry 20 seconds or until fragrant. Add squid and onions
and stir-fry until squid is firm and opaque, about 1 minute. Stir in
1/2 cup mint leaves. Spoon squid mixture over tomatoes and lettuce
leaves. Top with remaining mint leaves and dressing. Serve at once.
