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Ингредиенты
- 225 gm Prepared small squid
- 2 Tbsp. Groundnut oil
- Â Â Good healthy pinch cayenne pepper
- 2 tsp Long grain rice
- 1 x Romaine lettuce heart, cut across
- Â Â Into wide strips
- 4 x Spring onions, trimmed, halved and
- Â Â Finely shredded
- 1 handf mint leaves
- 1 handf coriander leaves
- 1 x Red finger chilli, thinly sliced into rings
- 50 ml White wine vinegar
- 1 x Lime, juice of
- 2 Tbsp. Thai fish sauce
- 2 Tbsp. Water
- 1/2 tsp Caster sugar
- 1 x Lemongrass stalk, outer leaves
- Â Â Removed and core, very finely minced
Инструкции
- 1 Cut along one side of each squid pouch and open it out flat. Score the inner side into a diamond pattern with the tip of a small sharp knife and cut the squid into 5cm/2" squares. Separate the tentacles, if large. Season with salt and pepper.
- 2 For the Dressing: Cover the chilli slices with vinegar and leave to steep for half an hour.
- 3 Heat the oil in a wok. Add in the squid and stir-fry for two min.
- Transfer to a plate, sprinkle with the cayenne and cold, but do not chill.
- 4 Heat a small heavy-based frying pan over a high heat. Add in the rice and toss for a few min till richly browned and smelling nutty. Tip into a mortar or possibly mug and lb. it with a pestle or possibly the end of a rolling pin to break up. Do not grind into a fine pwdr.
- 5 To serve, toss together the lettuce, spring onions, mint and coriander leaves and spread on a large oval platter. Scatter over the squid and any oil left in the pan.
- 6 Lift the chilli slices out of the vinegar and mix with the rest of the dressing ingredients. Spoon over the squid and sprinkle with roasted rice.
- Serve straight away.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 67 | 50% |
| Total Fat 7.6g | 10% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 724mg | 30% |
| Potassium 226mg | 6% |
| Total Carbs 6.18g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.9g | 1% |
| Protein 9.72g | 16% |
