Southeast Asian Squid Salad

Southeast Asian Squid Salad
Photo by Romulo Yanes

Ingredients

  • 2 ½ tablespoons Asian fish sauce (preferably nam pla)
  • 2 tablespoons sugar
  • 1 6 oz head of Boston lettuce
  • 2 1 1/2- to 2-inch-long fresh Thai or serrano chiles
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 4 scallions
  • + 8 more ingredients
    • 1 cup fresh mint leaves
    • ¼ cup fresh lime juice
    • lime wedges
    • 2 carrots
    • ½ cup coarsely chopped salted dry-roasted peanuts
    • 1 seedless cucumber (usually plastic-wrapped)
    • 1 ½ pounds medium squid (about 16)
    • 1 cup fresh cilantro leaves

Whisk together lime juice, fish sauce, sugar (to taste), salt, and chile (to taste) in a large bowl until sugar is dissolved, then add oil in a slow stream, whisking until combined. Pull off and reserve flaps from squid bodies if attached. Cut squid bodies crosswise into 3/4-inch-thick rings and ...

View full recipe at Epicurious

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