1 teaspoon chili powder
1 teaspoon cayenne
1 teaspoon ground ginger
1 teaspoon ground coriander
salt and freshly cracked
pepper -- to taste
1 pound medium sized squid
including tentacles
cleaned
1/4 cup lime juice
2 teaspoons honey
1 tablespoon nuoc nam -- vietnamese fish
sauce -- available at asian
speciality
stores -- or to taste
1 teaspoon minced garlic
1 tablespoon minced fresh red or green
chile pepper of your choice
3/4 cup mung bean sprouts
1 red bell pepper -- julienned
1/4 cup chopped fresh mint
1/4 cup roughly chopped unsalted
roasted peanuts
green leaf or bibb leaf
lettuce
Instructions:
Prepare the grill or heat a grill pan on the stovetop. In a small
bowl combine the chili powder, cayenne, ginger, coriander, salt and
pepper. Rub the squid bodies and tentacles with the spice mixture.
Place the squid bodies on the grill and weigh them down with a clean
brick wrapped in foil or a large heavy skillet. Grill for 1 to 1 1/2
minutes per side. Remove the object weighing down the squid and cook
for an additional 30 seconds, turning occasionally. Transfer the grilled
squid bodies to a platter. Place the tentacles on the grill and cook
for about 2 minutes, or until they are brown and crispy, rolling them
around your tongs as they cook so that they brown evenly. Remove from
the grill. Slice the grilled squid bodies into 1/2-inch rings and
if necessary cut the tentacles into bite-size pieces. In a bowl whisk
together the lime juice, honey, nuoc nam, garlic and chili pepper.
Adjust seasoning with salt and pepper. Add the sliced grilled squid
and toss to coat. Add the sprouts, bell pepper and toss to combine.
Sprinkle the chopped mint and peanuts over the mixture and toss to
combine. Arrange the lettuce on a platter and top with the squid mixture.
Yield: 4 servings COOKING LIVE #CL8897
