Ingredients

1/4 cup fresh lime juice

2 1/2 tablespoons Asian fish sauce (preferably nam pla)

1 1/2 to 2 tablespoons sugar

1/2 teaspoon salt

1 to 2 (1 1/2- to 2-inch-long) fresh Thai or serrano chiles, finely chopped, including seeds

2 tablespoons vegetable oil

1 1/2 lb medium squid (about 16), rinsed inside and out

2 carrots, halved crosswise

1 seedless cucumber (usually plastic-wrapped), halved crosswise

1 (6 oz) head of Boston lettuce, torn into bite-size pieces (3 1/2 cups)

1 cup loosely packed fresh cilantro leaves

1 cup loosely packed fresh mint leaves

4 scallions, thinly sliced diagonally

1/2 cup coarsely chopped salted dry-roasted peanuts (2 oz)

• Accompaniment: lime wedges

Description

Lightly Blanched Squid Makes A Simple And Elegant Salad With The Tang Of Fish Sauce And Fresh Lime Juice.

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