Gently pull heads and entrails away from bodies of calamari; discard.
Remove clear quills from inside bodies; discard. Remove side flaps
and skin from calamari hoods; discard.
Cut hoods into 4cm squares, score inside surface of each square
using a sharp knife.
Combine water, sauce, juice and chili in pan. Bring to boil, add
calamari, simmer, uncovered, for about 2 minutes or until tender,
transfer mixture to bowl; cool.
Add onion, lemon grass, coriander and mint to bowl. Mix well, cover,
refrigerate for at least 1 hour. Serve salad on lettuce.
CHICKEN AND TOASTED RICE SALAD
Serves 4 pieces.
1 cup chicken stock
2 single chicken breast fillets
2 tablespoons long grain rice
4 green onions, chopped
2 large fresh red chilies, chopped
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh lemon grass
1 cos lettuce
1/4 cup lime juice
1 tablespoon fish sauce
1 teaspoon sugarBring stock to boil in a pan, add chicken, simmer,
covered, until just tender. Stand chicken in stock for 10 minutes;
drain chicken; reserve 1-tablespoon stock. Discard remaining stock.
Chop chicken finely; cool.
Place rice in dry pan, stir over heat for about 5 minutes or until
lightly browned. Grind rice in batches to a fine powder using mortar
and pestle.
Combine chicken, rice, onion, chili, mint, coriander and lemon grass
in bowl; serve in lettuce leaves. Pour over combined juice, sauce,
sugar and reserved stock.
