Photo by Jarrett Wrisley
Note: recipe adapted from Thai Food by David Thompson.
• 50g (2 oz) cleaned squid (membrane and guts removed, and lightly scored with a knife in a cross-wise pattern)
• 50g (2 oz) lean pork
• 50g (2 oz) young ginger, cut into matchsticks (longer and skinnier than old ginger, with a thin skin, this ginger has a more mellow flavor. You should be able to find it in Asian supermarkets).
• 4 red shallots, sliced
• Handful of mixed mint and coriander leaves
• 1 Tbs deep-fried garlic--optional
• 1 coriander (cilantro) root, scraped
• Pinch of salt
• 1 small garlic clove, peeled
• 3-4 bird's eye chilies
• 1 Tbs white sugar
• 2 tbs lime juice
• 1 Tbs fish sauce
First, make the dressing, adding the ingredients to a mortar and pestle in the order that they are listed. When you're finished pounding the solid ingredients into a smooth paste, add the lime and fish sauce and mix well.
Score the squid by holding the knife at an angle and making diagonal cuts, taking care not to cut through. Slice squid into bite-sized pieces, then blanch in water that is has been taken to a boil but then removed from heat. You want to be careful not to overcook the squid. Just firm it up.
Steam the thinly sliced pork for 5 minutes or until it's cooked through.
Combine meats and remaining salad ingredients in a bowl, add dressing, toss, and serve.
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