Calamari Salad Preparation Time: 50 minutes (plus refrigerating time)| Cooking Time: 5 minutes (plus cooling time) 1kg baby calamari 1/3 cup water 1 1/2 tablespoons fish sauce 2 tablespoons lime juice 1 small fresh red chili, finely chopped 1 small white onion (80g), sliced 1 tablespoon finely chopped fresh lemon grass 1 tablespoon chopped fresh coriander leaves 1 tablespoon chopped fresh mint leaves 8 lettuce leaves

Gently pull heads and entrails away from bodies of calamari; discard. Remove clear quills from inside bodies; discard. Remove side flaps and skin from calamari hoods; discard.

Cut hoods into 4cm squares, score inside surface of each square using a sharp knife.

Combine water, sauce, juice and chili in pan. Bring to boil, add calamari, simmer, uncovered, for about 2 minutes or until tender, transfer mixture to bowl; cool.

Add onion, lemon grass, coriander and mint to bowl. Mix well, cover, refrigerate for at least 1 hour. Serve salad on lettuce.

Serves 4.

Store
Can be made 6 hours ahead. Store, covered, in refrigerator.

Per serving: 1.7g fat, 115 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks