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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Luke Nguyen's Salt & Chile Squid   
    Categories: Oriental, Seafood, Citrus, Chilies   
         Yield: 5 Servings   
       
       600 g  (1 lb 5 oz) whole squid   
         2    Red bird's eye chilies;   
              - sliced   
         2 ts Sea salt   
      
   MMMMM------------------------LEMON SAUCE-----------------------------   
         2 tb Lemon juice   
       1/2 ts Sea salt   
         1 ts Ground white pepper   
       
     Pull away the squid's head, slice it open and remove the   
     guts, cartilage and ink sac. Pat both sides dry with paper   
     towels or a clean cloth. Place on a chopping board, skin   
     side up. Using a sharp knife, cut a crisscross pattern   
     into the squid, being careful not to cut all the way   
     through.   
        
     Pound the chile to a paste using a mortar and pestle. Mix   
     in the salt until well combined.   
        
     Evenly coat both sides of the squid with the salt and   
     chile mixture. Char-grill the squid over med-high heat   
     for 3 minutes on each side, or until golden brown.   
        
     Meanwhile, put the lemon sauce ingredients in a dipping   
     bowl and mix well. Cut the squid into bite-sized pieces   
     and serve with the lemon sauce.   
        
     SERVES: 4-6 as part of a shared meal   
        
     From: Luke Nguyen's The Food of Vietnam   
        
     Recipe from: http://thenewdaily.com.au   
        
     Uncle Dirty Dave's Archives   
       
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