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| SQUID SALAD |
Serves: 4
12 ounces cleaned tiny squid
2 tablespoons salad oil
1/2 ucp grated carrots
2 tablespoons
chopped onion
4 chopped mint leaves
1 tablespoon lemon juice
1
teaspoon water
1 teaspoon oyster sauce
1 teaspoon sugar
1 clove
minced garlic
1/4 teaspoon cayenne pepper
4 large boston lettuce leaves
Use the smallest squid
cones available. Cut the squid into small rings. Fry in hot oil for 15 to 20
seconds. Remove immediately from the heat.
Prepare dressing by mixing lemon
juice, water, oyster sauce, sugar, garlic and cayenne. Combine squid with
carrots, onions,and mint.
Blend dressing into squid salad. Marinate for one
hour. Arrange lettuce leaves in plates. Spoon squid salad over lettuce.
