Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      chili powder
   1      teaspoon      cayenne
   1      teaspoon      ground ginger
   1      teaspoon      ground coriander
                        salt and freshly cracked
                        pepper -- to taste
   1      pound         medium sized squid
                        including tentacles
                        cleaned
     1/4  cup           lime juice
   2      teaspoons     honey
   1      tablespoon    nuoc nam -- vietnamese fish
                        sauce -- available at asian
                        speciality
                        stores -- or to taste
   1      teaspoon      minced garlic
   1      tablespoon    minced fresh red or green
                        chile pepper of your choice
     3/4  cup           mung bean sprouts
   1                    red bell pepper -- julienned
     1/4  cup           chopped fresh mint
     1/4  cup           roughly chopped unsalted
                        roasted peanuts
                        green leaf or bibb leaf
                        lettuce

Preparation:

Prepare the grill or heat a grill pan on the stovetop. In a small bowl combine the chili powder, cayenne, ginger, coriander, salt and pepper. Rub the squid bodies and tentacles with the spice mixture. Place the squid bodies on the grill and weigh them down with a clean brick wrapped in foil or a large heavy skillet. Grill for 1 to 1 1/2 minutes per side. Remove the object weighing down the squid and cook for an additional 30 seconds, turning occasionally. Transfer the grilled squid bodies to a platter. Place the tentacles on the grill and cook for about 2 minutes, or until they are brown and crispy, rolling them around your tongs as they cook so that they brown evenly. Remove from the grill. Slice the grilled squid bodies into 1/2-inch rings and if necessary cut the tentacles into bite-size pieces. In a bowl whisk together the lime juice, honey, nuoc nam, garlic and chili pepper. Adjust seasoning with salt and pepper. Add the sliced grilled squid and toss to coat. Add the sprouts, bell pepper and toss to combine. Sprinkle the chopped mint and peanuts over the mixture and toss to combine. Arrange the lettuce on a platter and top with the squid mixture. Yield: 4 servings COOKING LIVE #CL8897