SQUID AND MANGO SALAD

FOR THE DRESSING:
1 tbsp fresh lime juice
1 tbsp fish sauce
1 tbsp hot water
1/2 a chili pepper, finely chopped
1 tsp sugar
1/4 tsp salt
FOR THE SALAD:
450g (1 lb) fresh baby squid (calamari)
1 large fresh green mango, peeled and cut into julienne strips
1 red capsicum (sweet pepper), sliced
1 small onion, thinly sliced
1 tbsp freshly chopped mint
50g (2 oz) dry roasted peanuts, chopped

PREPARE THE DRESSING:
In a small bowl, mix together the lime juice, fish sauce, water, chili pepper, sugar, and salt. Set aside.

PREPARE THE SQUID:
Prepare the squid by gripping the body with one hand and the head and tentacles with the other. Pull apart firmly. Cut the tentacles away from the head, wash and finely chop 4 of them, reserving the remainder for another recipe. Discard the head, entrails and ink sac. Wash the bodies thoroughly, both inside and out, in cold running water, dry on kitchen paper then cut into bite size pieces.

Bring a large saucepan of salted water to the boil, add the squid, bring back to the boil and cook, stirring for 2-3 minutes. Do not overcook.

PREPARE THE SALAD:
Drain the squid in a colander then place in a serving bowl together with the mango, capsicum and onion.

Add the prepared lime juice mixture together with the mint and peanuts and mix well.

TO SERVE:
Serve immediately as a starter or salad to accompany main dishes.

Servings: 4