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500 g Fresh baby squid
1 bunch each Fresh basil, coriander (cilantro) and mint, stalks removed, leaves chopped
For dressing
15 ml Tamarind paste
1/2 Lime, squeezed and juiced
30 ml Nuoc mam
15 ml Raw cane sugar
1 clove Garlic, crushed
2 Shallots, halved and finely sliced
1-2 Serrano chilies, seeded and finely sliced
This is a lovely dish - sweet, charred squid served in a tangy dressing made with tamarind, lime and nuoc mam. It is best made with baby squid because they are tender and sweet. Traditionally, the squid are steamed for this dish, but their flavor is enhanced if they are cooked on a griddle, as here, or lightly charred over a barbecue. Serve while the squid is still warm.
Ingredients : Serves 4
2 large Tomatoes, skinned, halved and seeded500 g Fresh baby squid
1 bunch each Fresh basil, coriander (cilantro) and mint, stalks removed, leaves chopped
For dressing
15 ml Tamarind paste
1/2 Lime, squeezed and juiced
30 ml Nuoc mam
15 ml Raw cane sugar
1 clove Garlic, crushed
2 Shallots, halved and finely sliced
1-2 Serrano chilies, seeded and finely sliced
Preparation:
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Put the dressing ingredients in a bowl and stir until thoroughly mixed. Set aside.
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Heat a ridged griddle, wipe the pan with a little oil, and griddle the tomatoes until lightly charred.
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Transfer them to a board, chop roughly into bite-size chunks, and place in a bowl.
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Clean the griddle, then heat it up again and wipe with a little more oil. Griddle the squid for 2-3 minutes each side, pressing them down with a spatula, until nicely browned.
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Transfer to the bowl with the tomatoes, add the herbs and the dressing. Toss well.
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Date Added: 2009-03-16 Views : 54