Squid, mint and coriander salad with romaine lettuce and ro

4 servings

Ingredients

Quantity Ingredient
225 grams Prepared small squid
2 tablespoons Groundnut oil
Good pinch cayenne pepper
2 teaspoons Long grain rice
1 Romaine lettuce heart; cut across
Into wide strips
4 Spring onions; trimmed, halved and
Finely shredded
1 Handful mint leaves
1 Handful coriander leaves
1 Red finger chilli; thinly sliced into
; rings
50 millilitres White wine vinegar
1 Lime; juice of
2 tablespoons Thai fish sauce
2 tablespoons Water
½ teaspoon Caster sugar
1 Lemongrass stalk; outer leaves
Removed and core; very finely chopped

Directions

FOR THE DRESSING

1 Cut along one side of each squid pouch and open it out flat. Score the inner side into a diamond pattern with the tip of a small sharp knife and cut the squid into 5cm/2" squares. Separate the tentacles, if large. Season with salt and pepper.

2 For the Dressing: Cover the chilli slices with vinegar and leave to steep for half an hour.

3 Heat the oil in a wok. Add the squid and stir-fry for two minutes.

Transfer to a plate, sprinkle with the cayenne and cool, but don't refrigerate.

4 Heat a small heavy-based frying pan over a high heat. Add the rice and toss for a few minutes until richly browned and smelling nutty. Tip into a mortar or mug and pound it with a pestle or the end of a rolling pin to break up. Don't grind into a fine powder.

5 To serve, toss together the lettuce, spring onions, mint and coriander leaves and spread on a large oval platter. Scatter over the squid and any oil left in the pan.

6 Lift the chilli slices out of the vinegar and mix with the rest of the dressing ingredients. Spoon over the squid and sprinkle with roasted rice.

Serve straight away.

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Recipe by: Rick Stein

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