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Recipe: Calamari Salad With Fresh Lemon Grass
Similar Categories: Calamari, Salad, Fresh, Lemon, Grass
Calamari Salad With Fresh Lemon Grass
Yield: 6 Servings
1 lb Calamari; (squid)
1/4 oz Bean threads
1/2 c Water
1 Stalk fresh lemon grass;,
-finely chopped
3 Fresh kaffir lime leaves;,
-finely chopped
1 Onion;, thinly sliced
5 ts Fresh lime juice
1/2 tb To 1 Tbsp. fish sauce
1 Red chili peppers; (opt),
-seeded & chopped (1
To 5)
15 Mint leaves; (15 to 20)
6 Sprigs to 8 sprigs Chinese
-parsley;, chopped
1 Green onion;, finely chopped
3 Lettuce leaves; (optional)
-(3 to 5)
Red chili flowers;, for
-garnish
Lime
PREPARATION: Rinse calamari well in cold water. Soak bean threads in warm
water for 15 minutes; drain and cut into 3-inch lengths. >If squid have not
been cleaned, prepare as follows: grasp the squid gently but firmly with
both hands and pull the mantle away from the head. Pull the pen (tail
skeleton) from the inside of the mantle and discard it. Peel off the thin
skin. Rinse the mantle under running cold water and remove the remaining
innards. Cut into 2-inch sections. Slit the sections open and lay them on a
flat surface. Lightly score the squid on the diagonal in a cross hatch
pattern every 1/4-inch. >In a small saucepan bring water to a boil and add
calamari. Cook for 3 to 5 minutes or until opaque; drain. Set aside for a
few minutes to cool. >Combine lemon grass, kaffir lime leaves, onion, lime
juice, fish sauce and red chili peppers. Just before serving combine
calamari, dressing, bean threads, mint, chopped Chinese parsley and green
onion; Toss to mix well. >Serve with lettuce leaves, if desired. Garnish
with red chili pepper flowers and lime. Serve chilled or near room
temperature.
Per serving: 7 Calories (kcal); trace Total Fat; (2% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Yield: 6 Servings
1 lb Calamari; (squid)
1/4 oz Bean threads
1/2 c Water
1 Stalk fresh lemon grass;,
-finely chopped
3 Fresh kaffir lime leaves;,
-finely chopped
1 Onion;, thinly sliced
5 ts Fresh lime juice
1/2 tb To 1 Tbsp. fish sauce
1 Red chili peppers; (opt),
-seeded & chopped (1
To 5)
15 Mint leaves; (15 to 20)
6 Sprigs to 8 sprigs Chinese
-parsley;, chopped
1 Green onion;, finely chopped
3 Lettuce leaves; (optional)
-(3 to 5)
Red chili flowers;, for
-garnish
Lime
PREPARATION: Rinse calamari well in cold water. Soak bean threads in warm
water for 15 minutes; drain and cut into 3-inch lengths. >If squid have not
been cleaned, prepare as follows: grasp the squid gently but firmly with
both hands and pull the mantle away from the head. Pull the pen (tail
skeleton) from the inside of the mantle and discard it. Peel off the thin
skin. Rinse the mantle under running cold water and remove the remaining
innards. Cut into 2-inch sections. Slit the sections open and lay them on a
flat surface. Lightly score the squid on the diagonal in a cross hatch
pattern every 1/4-inch. >In a small saucepan bring water to a boil and add
calamari. Cook for 3 to 5 minutes or until opaque; drain. Set aside for a
few minutes to cool. >Combine lemon grass, kaffir lime leaves, onion, lime
juice, fish sauce and red chili peppers. Just before serving combine
calamari, dressing, bean threads, mint, chopped Chinese parsley and green
onion; Toss to mix well. >Serve with lettuce leaves, if desired. Garnish
with red chili pepper flowers and lime. Serve chilled or near room
temperature.
Per serving: 7 Calories (kcal); trace Total Fat; (2% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
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