© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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400 grams squid, cleaned and cut into well pieces
2 lemongrasses, sliced
1 onion, sliced
2 scallions, cut into 1 inch long pieces
1 tablespoon cilantro leaves
2 kaffir lime leaves, sliced
10 mint leaves
5 to 10 chiles
2 tablespoons nam phrik pao roasted chili paste
3 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sugar
Heat water in a pot until boiling. Then add prepared squid and scald it in boiled water until cooked. Remove and drain.
Prepare the dressing salad by mixing together lime juice, fish sauce, sugar and roasted chili paste. Stir until mixed well. In a big bowl, mix together cooked squid, dressing salad, onion, lemongrass, chile, scallion, cilantro leaves, kaffir lime leaves and mint leaves. Stir until all ingredients mixed well.
Transfer to a serving plate. Garnish with coriander leaves and serve immediately with hot steamed rice.