Thai Calamari Salad with Lemon Grass

Name: Thai Calamari Salad with Lemon Grass
Yield: 4 servings as a first course, 2 servings as a main course
Cuisine: Thai
Ingredients: ¾ pound cleaned small squid (or 1 pound if not cleaned; see Note, to clean squid), thin-sliced in rings, tentacles divided; ¾ pound cleaned small squid (or 1 pound if not cleaned; see Note, to clean squid), thin-sliced in rings, tentacles divided; About ⅓ cup thin slivers of red onion; About ⅓ cup thin slivers of red onion; ½ teaspoon crushed hot pepper flakes; 2–3 teaspoons fish sauce, or to taste (see Note); 3 tablespoons lemon juice; 2-inch piece tender inner part of lemon grass stalk base (see Preparation), very finely slivered (to make 1 tablespoon); 1½-2 teaspoons brown sugar; Fine-slivered fresh hot red chili-pepper or Tabasco sauce to taste; Fine-slivered fresh hot red chili-pepper or Tabasco sauce to taste; Bibb or iceberg lettuce, slivered; Bibb or iceberg lettuce, slivered; Cilantro leaves, minced

Preparation info

4
servings as a first course servings as a main course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

The tart-hot taste play of this lemony squid dish is refreshing, bright, but plenty piquant—so beware. Adapted from a recipe from my globe-trotting friend Joseph Schultz, author of The Calamari Cookbook and founder of India Joze Restaurant in Santa Cruz, California. I like this as part of a cool meal, along with rice or noodle salad and a crisp vegetable dish.

Ingredients

Australian
Americas
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Asia
United States
Australia
Vietnam
Cambodia
Laos
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Thailand
Florida
Fish course
Starter
Pescatarian
Gluten-free
Southeast Asia
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Ingredients

Method