Friday, March 12, 2010

Asian squid salad

Having had several themes on squid salad in Bosnia recently, I decided to make it at home -- with Asian accents. The squid is from Ljubljana, and the Asian ingredients are collected from around specialty stores in Budapest. (You try finding lemongrass in Hungary. Go on -- just try.) The result is splendiferous.

Ingredients (2-4 people, depending on portion size):
  • 8 small or 4 large squid, cleaned and cut into rings
  • 1 tbsp. olive oil
  • 3 tsp. sesame oil
  • 1 tsp. minced fresh ginger
  • 1 small fresh hot pepper, finely chopped (remove seeds for a less spicy dish)
  • 4 green onions, diced
  • 1 stalk lemongrass, finely chopped
  • 1/4 cup chopped fresh coriander
  • 3 tsp. soy sauce
  • lettuce
  • Mix together ginger, hot pepper, green onions, lemon grass, coriander, and 1 teaspoon soy sauce.
  • Heat the oils in a pan, add the squid and stir fry for 2-3 minutes.
  • Add ginger mixture to the pan and stir until it is all well mixed and piping hot (~ 1 minute). Do not overcook the squid.
  • Serve over lettuce and drizzle with remainder of soy sauce.

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