Ingredients:
For salad
- 1 lb (0.5 kg) squids;
- 1 1/2 cup finely julienne green papaya, about 1 lb (1/2 kg);
- 1 1/2 cups (360 ml) water;
- 1 bunch fresh cilantro, coarsely chop;
- 1 teaspoon jalepano peppers, thinly slice.
For dressing
- 1 large lemon and 2 limes, juice;
- 1/4 cup (60 ml) Japanese rice vinegar;
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market)/soy sauce;
- 1 tablespoon fish sauce;
- 1 tablespoon Thai hot sauce, adjust for taste;
- 1 tablespoon honey, adjust for taste;
- 1 teaspoon coarsely chopped fresh cilantro;
- 1 teaspoon thinly sliced jalepano pepper;
- 1 teaspoon sesame oil;
- Sea salt, adjust to taste.
Recipe:
Serving for 2 as appetizer
For salad
- Clean squids;
- Score the inside in a diamond cross shape;
- Put back in the refrigerator;
- Boil 1 1/2 cups (360 ml) water in a sauce pan over medium high heat;
- Branch squids until they roll up and turn white;
- Take the squids out to cool and set aside;
- Lay green papaya and cilantro on the bottom of a plate;
- Top with squids and dressing;
- Serve chill.
For dressing
- Mix lemon and lime juice, Thai hot sauce, the two vinegars, fish sauce and honey to marinated 15 - 20 minutes before use;
- Add sesame oil;
- Top with fresh cilantro and jalepano pepper.