You can use seafood, poultry, or meat in this spicy salad, called laab in Thailand. Also substitute medium peeled shrimp for squid. The toasted rice powder keeps the dressing from becoming watery.
3 tablespoons uncooked long-grain rice
1 pound cleaned, skinned calamari (squid)
1 tablespoon grated lime rind
1/4 cup fresh lime juice
2 tablespoons sliced shallot
2 tablespoons sliced green onions
2 tablespoons fish sauce
1 teaspoon crushed red pepper
1 tablespoon chopped fresh green chile
1 tablespoon chopped fresh mint
5 lime wedges (optional)
How to Make It
Toast rice in a skillet over medium heat 5 minutes or until browned, stirring occasionally. Place rice in blender; process until finely chopped. Set aside.
Cut the calamari into 1/4-inch-thick rings; set aside. Bring 4 cups water to a boil in a large saucepan. Add calamari rings; cook 30 seconds or until calamari rings begin to curl around edges. Drain well; rinse with cold water.
Combine calamari rings, lime rind, and next 5 ingredients in a bowl; toss gently. Sprinkle with chopped chile and mint. Serve with lime wedges, if desired.
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Very flavorful & similar to Thai salads we eat at the restaurant. It's really limey, which we liked, and a bit spicy. I served it with steamed rice and ate it as a meal. I think a mix of squid, shrimp, and/or scallops would be better, but it was great as it was. I added about 2/3 of a cucumber & next time will also add tomato. Used cilantro instead of mint (personal preference) and used a whole jalapeno for the "green chile". The only problem I had was with grinding up the toasted rice fine enough. I discarded rice bits that remained too big and only used the powder I could generate... it was the most troublesome part of the dish & I'm not sure it added anything to the sauce. I will skip that step in the future. Anyway, serving it with rice allowed us to soak up the sauce.
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