In the Gulf of Thailand, we are blessed with nice and fresh seafood. Calamari belongs to our daily diet, fresh or sun-dried, in salad, curries or soups. Here's one of our favorite recipes.
300 g calamari
30 g onion, sliced
20 g celery, cut in 1 cm length
20 g lemongrass, finely sliced
A dozen mint leaves, roughly chopped
A dozen coriander leaves, roughly chopped
4 cherry tomatoes, halved
1 fresh bird's eye chilli, sliced
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons coconut sugar
Wash and drain calamari. Score in a crosshatch pattern and cut into 3 cm squares. Boil for 1 minute and then drain.
In a bowl, mix calamari with the rest of the ingredients. Toss gently. Taste to adjust the seasoning.
Transfer on a serving plate. Eat with rice or rice noodles.