Thai Calamari Salad With Lemon Grass

Serves:

Ingredients:

3/4 lb Cleaned small squid,
To make 1 Tbs.
finely slivered
of lemon grass stalk base,
2 Inch piece tender inner part
3 tb Lemon juice
pla), or to taste
3 ts Fish sauce (nuoc mam or nam
1/2 ts Crushed hot pepper flakes
about
1/3 c Thin slivers of red onion,
tentacles divided
thin-sliced in rings,
2 ts Brown sugar

Method:

Fine-slivered fresh hot chili pepper or Tabasco to taste Bibb or iceberg lettuce, slivered Cilantro leaves, minced.
1.
Combine squid in skillet with lightly salted boiling water to barely cover.
Simmer one minute, or until opaque throughout.
Drain.
Combine in dish with onion to taste.
2.
In tiny pan stir pepper flakes over low heat until aromatic and toasty; be careful not to burn -- about 30 seconds.
Transfer to small dish; add 2 tsps fish sauce, lemon juice, lemon grass, 1 1/2 tsps brown sugar, and hot pepper or pepper sauce to taste.
Toss with squid and onions.
Let stand 5 minutes.
Adjust seasoning, which should be quite fierce.
3.
Cover and chill.
Serve on lettuce, sprinkled with cilantro.