Thai Squid Salad

• 1 lb. squid, cleaned, cut into 2x1/2-inch strips
• 4 tbsp. vegetable oil
• 6 cloves garlic, minced
• 2 tsp. ground lemongrass
• 1/2 tsp. Thai chili powder
• 2 tender inner stalks celery, cut in julienne strips
• 3 thin slices red onion
• 4 tbsp. Thai fish sauce
• 4 tbsp. freshly-squeezed lime juice
• 2 tbsp. sugar
• Lettuce leaves, for lining platter
• 10 mint leaves, chopped

1. Using a small, sharp knife, score squid in a crisscross pattern.
2. In a wok heat oil to smoking over medium-high heat and add squid; stir-fry 5 minutes.
3. Using a slotted spoon, remove squid to a bowl, draining off all excess oil, and immediately mix in garlic, ground lemongrass and Thai chili powder.
4. Let cool.
5. Just before serving, add celery and onion.
6. In a small bowl mix together fish sauce, lime juice and sugar, stirring until sugar dissolves; pour over squid mixture and toss to combine.
7. Mound salad on a platter lined with lettuce leaves and sprinkle with chopped mint.

vegetable oil, garlic, ground lemongrass, chili powder, tender inner stalks celery, red onion, fish sauce, freshlysqueezed lime juice, sugar, platter, mint

Taken from www.foodgeeks.com/recipes/4395 (may not work)