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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Luke Nguyen's Salt & Chile Squid
 Categories: Oriental, Seafood, Citrus, Chilies
      Yield: 5 Servings
 
    600 g  (1 lb 5 oz) whole squid
      2    Red bird's eye chilies;
           - sliced
      2 ts Sea salt

MMMMM------------------------LEMON SAUCE-----------------------------
      2 tb Lemon juice
    1/2 ts Sea salt
      1 ts Ground white pepper
 
  Pull away the squid's head, slice it open and remove the
  guts, cartilage and ink sac. Pat both sides dry with paper
  towels or a clean cloth. Place on a chopping board, skin
  side up. Using a sharp knife, cut a crisscross pattern
  into the squid, being careful not to cut all the way
  through.
  
  Pound the chile to a paste using a mortar and pestle. Mix
  in the salt until well combined.
  
  Evenly coat both sides of the squid with the salt and
  chile mixture. Char-grill the squid over med-high heat
  for 3 minutes on each side, or until golden brown.
  
  Meanwhile, put the lemon sauce ingredients in a dipping
  bowl and mix well. Cut the squid into bite-sized pieces
  and serve with the lemon sauce.
  
  SERVES: 4-6 as part of a shared meal
  
  From: Luke Nguyen's The Food of Vietnam
  
  Recipe from: http://thenewdaily.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

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