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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/2 cup fresh lime juice |
1/3 cup fish sauce |
1 tablespoon sugar |
1/2 tablespoon minced garlic |
1/2 tablespoon minced ginger |
3 each thai bird chiles, minced |
1/4 cup minced cilantro |
1/4 cup thinly sliced mint |
1/4 cup thinly sliced thai basil |
2 pounds fresh calamari, cleaned and cut into 1/2 inch rings, slice head in half lengthwise |
2 large, ripe tomatoes, medium dice |
2 pounds washed arugula in a large salad bowl |
baguette croutons for garnish |
Directions:
1. In a bowl, mix together juice, fish sauce, sugar, garlic, ginger, chiles, mint and basil. Add the calamari and marinate for only 30 seconds. Take the calamari out of the marinade and add to a very hot skillet, lightly oiled. Toss calamari quickly around and cook only 2-3 minutes until done. Cook in two batches. Remove calamari and place on top of the arugula. In the same hot skillet, add the tomatoes and 1/3 cup of the marinade. Bring to a boil then add to salad and mix well. Check for seasoning and serve.
2. Wine Recommendation: Egerie, Champagne Brut, Pannier, 1990
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