Summary

Ingredients

• 250 g squid (s) (tubes), ready to cook
• 1 stalk lemongrass, (the front white part it finely sliced)
• Roll up 3 kaffir lime leaves (Magrood leaves) sideways and cut across into fine strips
• 1 medium onion (s), red, cut in half and cut into strips
• 1 handful mint, small, and coriander leaves
• Cut 1 piece (s) galangal (approx. 1-2 cm) crosswise into thin slices
• 1 stalk lemongrass, (chop the firm back part a little bit pounded crosswise into coarser pieces
• 750 ml water, approx.

For the dressing:

• 4 chili pepper (s), long-red Thai, cut into rings (pitted)
• 3 tablespoon lime juice
• 1 pinch (s) palm sugar, (to taste)
• possibly salt, to taste

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Instructions

1. Prepare the dressing, it should taste slightly salty, sour and spicy.
2. The tubes become particularly tender if you cut them open and make diagonal cuts with a sharp knife, preferably with tightly spaced cuts, but under no circumstances cut through completely. Now cut the tubes into strips approx. 1 cm wide and 5 cm long
3. For the brew, bring the water to the boil in a saucepan, add the galangal and the coarse lemongrass pieces and let simmer for approx. Remove the herbs, add the squid and blanch for approx. 1 minute. Remove the squid and drain.
4. Mix the squid lukewarm with the dressing. Fold in the lemongrass rings, magrood and onion strips and finally the mint and coriander.
5. Serve the squid salad lukewarm with fragrant rice.