Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh Squids. 1 tb Fresh Ginger Root, Julienne.
1 tb Lemongrass, Sliced Fine. 2 tb Onion, Chopped.
3 tb Lime or Lemon Juice. 3 tb Fish Sauce.
1 tb Scallions, Chopped. 1 tb Cilantro, Chopped.
1/2 c Mint Leaves. 10 Crushed Hot Chili Peppers.

Clean and wash the fresh squids, removing all inner matters and skin.
Cut through the side so that the meat is in a single "sheet". Cut
the meat into strips about 3/4" to 1" wide and 2" long. If desired,
slash one side in a close criss-cross patterns, and the strip will
curl into a roll upon cooking. Place the squid pieces into a wire
strainer with long handle.

Boil a pot of water, and immerse the strainer with the squid meat
into the boiling water to cook. For very fresh squid, cook until the
meat had turned opaque and heated through. For frozen, or "not so
fresh" squid, it is advisable to cook a little longer. Lift the
squid out of the boiling water and let drain in the strainer.

Place the well drained squid meat into a bowl and add fish sauce and
lime or lemon juice. Adjust tastes by adding more of either
ingredients. The tastes should be tangy sour with sufficient salty
tastes. Add lemongrass, ginger roots (very finely julienne), and
chopped onions, and mix well. (Optionally, you may add dry ground hot
chilli pepper to taste).

Place on a serving platter (lined with lettuce leaves) and topped with
chopped scallions, cilantro, mint leaves, and crushed hot chilli
peppers.

Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by
Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun.

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