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Name: Squid Salad with Tamarind Sauce
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; basil), washed well; ; and spundry; ; spun dry; ; block); Tabasco to taste if not; 1 lb Cleaned large squid; 1/3 c Fresh mint leaves; washed; Sriracha sauce; (Asian chili; ; mam); FOR SAUCE; ; to taste if desired; 1/3 c Fresh basil leaves;; 2 tb Tamarind; (from a pliable; 1 1/2 tb Asian fish sauce;; 2 ts Sugar; ; sriracha sauce on salad; 1 c Thinly sliced red onion; 1/4 c Warm water; 2 tb Fresh lime juice; 2 Garlic minced

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INGREDIENTS

; basil), washed well
; and spundry
; spun dry
; block)
Tabasco to taste if not
1 lb Cleaned large squid
1/3 c Fresh mint leaves; washed
Sriracha sauce; (Asian chili
; mam)
FOR SAUCE
; to taste if desired
1/3 c Fresh basil leaves;
2 tb Tamarind; (from a pliable
1 1/2 tb Asian fish sauce;
2 ts Sugar
; sriracha sauce on salad
1 c Thinly sliced red onion
1/4 c Warm water
2 tb Fresh lime juice
2 Garlic ; minced

Servings

INSTRUCTIONS

To Flower-Cut Squid: Remove flaps from body sacs and reserve. Cut each body sac lengthwise along seam to form a flat piece and rinse squid well. Spread squid inner side up on a work surface. Holding a sharp knife at a 45-degree angle to work surface, score squid diagonally every 1/8 to 1/4 inch in a cross-hatch pattern. Score flaps in same manner. Cut squid into 1-inch pieces. Make sauce: In a bowl stir together tamarind and warm water, mashing tamarind gently, about 4 minutes and strain through a fine sieve into a bowl, pressing hard on solids. Add remaining sauce ingredients, stirring until sugar is dissolved. Flower-cut squid (procedure follows) or cut squid sacs crosswise into 1/2-inch ring and halve flaps crosswise. Halve large tentacles. In a large saucepan of boiling salted water cook squid 45 seconds, or just until opaque, and drain in a colander. Rinse squid under cold water to stop cooking and drain well. Add squid to sauce, tossing well. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding with recipe. Add herbs and onion to salad and toss well. Serve salad drizzled with sriracha sauce. Serves 4. Gourmet June 1995 Per serving: 88 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 22g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Squid Salad with Tamarind Sauce

; basil), washed well 
  ; and spundry 
  ; spun dry 
  ; block) 
  Tabasco to taste if not 
1 lb Cleaned large squid 
1/3 c Fresh mint leaves; washed 
  Sriracha sauce; (Asian chili 
  ; mam) 
  FOR SAUCE 
  ; to taste if desired 
1/3 c Fresh basil leaves; 
2 tb Tamarind; (from a pliable 
1 1/2 tb Asian fish sauce; 
2 ts Sugar 
  ; sriracha sauce on salad 
1 c Thinly sliced red onion 
1/4 c Warm water 
2 tb Fresh lime juice 
2  Garlic minced

To Flower-Cut Squid:    Remove flaps from body sacs and reserve. Cut each body sac lengthwise along  seam to form a flat piece and rinse squid well.    Spread squid inner side up on a work surface. Holding a sharp knife at a  45-degree angle to work surface, score squid diagonally every 1/8 to 1/4  inch in a cross-hatch pattern. Score flaps in same manner. Cut squid into  1-inch pieces.    Make sauce:    In a bowl stir together tamarind and warm water, mashing tamarind gently,  about 4 minutes and strain through a fine sieve into a bowl, pressing hard  on solids. Add remaining sauce ingredients, stirring until sugar is  dissolved.    Flower-cut squid (procedure follows) or cut squid sacs crosswise into  1/2-inch ring and halve flaps crosswise. Halve large tentacles. In a large  saucepan of boiling salted water cook squid 45 seconds, or just until  opaque, and drain in a colander. Rinse squid under cold water to stop  cooking and drain well. Add squid to sauce, tossing well. Salad may be  prepared up to this point 1 day ahead and chilled, covered. Bring salad to  room temperature before proceeding with recipe.    Add herbs and onion to salad and toss well. Serve salad drizzled with  sriracha sauce.    Serves 4.    Gourmet June 1995        Per serving: 88 Calories (kcal); trace Total Fat; (0% calories from fat);  2g Protein; 22g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges:  0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (703g)
Recipe Makes: 1 servings

Calories: 185
Calories from Fat: 2 (1%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 2092.8mg		72 %
Potassium 360.3mg		9 %
Total Carbohydrate 44.7g		13 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 41.8g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 185

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