Spicy Squid salad

Yam Pla Meuk

Spicy Squid salad
500 grams medium sized squid or cuttlefish,
1/4 cup shredded young ginger,
1 cup mint leaves,
1 cup Chinese soup celery cut into 3cm (1 inch) lenghts
1 red spur chili sliced lenghtwise,
1 cup thinly sliced onion.

Preparation
1) Wash the squid or cutllefish, remove the eyes and other inedible parts, if using squid, skin them. Score the bodies in a crisscross pattern and then cut into 6cm (1,1/2 inch) pieces,
2) Scald the squid or cuttlefish in boiled water for just a short time. Overly long scalding will make them tough..
3) Toss together with the squid or cuttlefish the onion, ginger, celery, and dressing. Tast and adjust the seasonginh as required.
4) Transfer to a bed of mint arranged upon a plate and sprinkle with red chili,
5) Dressing: pound the 2-3 hot chilies and 2 table spoons sliced garlic until finely ground and then mix with 1/4 cup lime juice and 3-4 table spoons fish sauce.