½lb (225g) baby squid, cleaned and
cut in half lengthwise
2 unripe green mangoes
1 green unripe papaya
1in (2.5cm) piece of fresh ginger
5 lime leaves (if not available, use finely
grated zest of 3 limes), thinly sliced
4 scallions (green onions), thinly sliced
2 fresh green jalapeño or serrano chilies,
seeded and finely sliced
2 stalks lemongrass, tough outer leaves
discarded, thinly sliced
20 fresh mint leaves, coarsely chopped
handful of fresh cilantro leaves,
coarsely chopped
1⁄3 cup blanched peanuts, cashews, or
sesame seeds (or a combination of all
three), dry-roasted until golden
salt and freshly ground black pepper
For the dressing
1 tbsp tamarind paste (see p30)
2 tbsp Asian fish sauce
1 tbsp soy sauce
juice of 2 limes
juice of 1 orange
1 tsp palm sugar or granulated sugar
1If the squid is thick, turn over so the outer side is facing upward. With a
knife, score diagonal lines from corner to corner two-thirds of the way into
the flesh. Repeat in the opposite direction to make a diamond pattern. Heat an
outdoor grill or grill pan until very hot. Season the squid with salt and pepper, and
place skin-side down on the grill. Leave for 90 seconds, then turn over. Cook for
90 seconds on the other side. When it begins to curl, it is ready. Place the squid
on a board and cut into bite-size pieces.
2Peel the green mango and papaya. Still using a vegetable peeler, shave
slices of the flesh, stack in piles of 5 shavings, and slice thinly, resulting in
matchstick-size pieces. Put the mango, papaya, and squid in a large bowl. Slice
the ginger into thin shavings, then cut into matchsticks. Add the ginger, lime leaf,
scallions, chilies, and lemongrass to the bowl with the squid. Sprinkle in twothirds
of the mint, cilantro, and roasted nuts. Toss through.
3Combine all of the ingredients for the dressing. Pour over the salad, tossing
gently to mix. Check the seasoning—it should be sour and hot, slightly salty,
and sweet. Serve sprinkled with the remaining mint, cilantro, and roasted nuts.
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