Preparation:
Combine the dressing ingredients in a mixing bowl; set aside so the flavors can develop. Cut the squid bodies into 1/2- inch rings. Leave the tentacles whole.
Bring a pot of water to a boil. Add the squid and blanch until just done but still tender, about 10 seconds. Drain. Rinse under cold running water to stop the cooking. Set aside. Just before serving, combine the squid, all the salad ingredients and the dressing in a large bowl; toss gently.
Notes: Thai salads are among my favorite foods. In the summer, I can be very satisfied with just a big serving of this salad and steamed rice. Instead of calamari, you could substitute chicken or shrimp or even a combination of seafood or meats and the salad would be equally delicious. If you can't find tamarind pulp, increase the lime juic |
