Some nice ladies with polite lanterns at the Best Friend restaurant, Ngapali Beach, tumble this punchy salad together nightly.
Boil the squid in water to cover for 2 minutes, then drain and leave to cool. In a large bowl, mix the garlic with the sugar, lime juice, zest and fish sauce until the sugar has dissolved, then toss through the cooked squid, tomatoes, shallots, chillies and salt. Cover and leave to sit for about 20 minutes or so, then pile on to a platter or plates and serve drenched with the toasted crushed peanut.
© 2004 Alastair Hendy. All rights reserved.