Ingredients

Salad 250 g Squids vegetable oil 3 Red eschallots thinly sliced ½ cup Red Onion thinly sliced ¼ cup Ginger Julienned 1 cup Each of Mint, Coriander and Sweet Thai Basil 2 long Red chilli's seeded and cut 1 Baby Cos lettuce 3 fried eschallots thinly sliced 2 Fried Garlic Cloves Sliced ¼ cup chopped roasted Peanut 1 tablespoon Rice Roasted and ground Dressing 2 Garlic Cloves 4 birds eye chilli's 2 Coriander roots washed and scraped 1 teaspoon sea salt 6 tablespoons Palm Sugar 3 tablespoons Lime juice 5 tablespoons Fish sauce

Description

SaladTo Clean The Squid, Pull Out The Tentacles, Then Pull Off The Side Flaps And Cut The Squid Down The Centre So That It Will Open Flat. With A Small Knife, Cut Out The Gut And Ink Sac And Discard. Scrape The Skin Off The Body And Flaps (it Will Peel Of

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