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
2 lemongrass stalks, finely sliced
10 g mint leaves
4 cherry tomatoes
2 fresh red chilies, sliced
1 tablespoon fish sauce
3 tablespoons lime juice
2 tablespoons sugar
Wash and drain calamari. Score in a crosshatch pattern and cut into 3 cm squares. Boil for about 2 minutes, 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 and decorate with coriander leaves.