1 3/4 lb squid
1 lime juice of
2 tbsp fish sauce
1 red chili,chop fine
1 large garlic clove,crush
1 gingerroot,1piece,grate
2 lemon grass stalk,slice thin
6 scallion,slice thin
2 tbsp cilantro,chop coarse
10 mint leaves,chop coarse
7 oz salad greens
1 chili rings
A Recipe for
Thai Squid Salad
Food Tip |
A dessert without cheese is like a beautiful woman with only one eye. |
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He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
This Recipe for Thai Squid Salad is one of thousands in the Recipes-to-go Asian Cookbook.
An empty belly is the best cook. |
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Cooking Rule... If at first you don't succeed, order pizza. |
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Food Tip |
This is a recipe for Thai Squid Salad from the recipe cookbook of Recipes-to-go (Asian)
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
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Clean squid & rinse throughly. Slit open body pouch & score inside
surface in criss cross pattern. Cut into 2x1/2" pieces. Bring
saucepan of water to boil. Add squid & simmer 1min, til opaque.
Drain. Mix w/lime juice, fish sauce, chili, garlic, gingerroot, lemon
grass & scallion. Cover & marinate 1Hr or longer if refrigerated.
Just before serving, stir in cilantro & mint. Arrange greens on
plate, top w/squid, garnish w/chili rings & serve. Source: Book of
First Courses, pp102
Serves: 6
Thai Squid Salad Recipe brought to you by Recipes To-Go