Asian squid salad

Ingredients for 2 servings:

• 1 small chili pepper(s) (Thai chili pepper), finely chopped
• ½ small onion(s), cut into thin half rings
• 1 tsp coriander, fresh, chopped
• 1 tsp mint, fresh, chopped
• 1 tsp lemongrass, fresh, chopped
• 250 g squid tube(s)
• 50 ml water
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 pinch of salt (optional)
• Lettuce leaves for garnishing (optional)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 22 minutes

To prepare, finely chop the Thai chili and slice the onion into thin half rings. Also finely chop the lower, light-colored part of the lemongrass, mint, and coriander. Cut the squid into bite-sized pieces (about 4 cm) and score the surface in a diamond-shaped manner. Bring the water, fish sauce, lime juice, and chopped chili to a simmer in a saucepan. Add the squid and cook until the squid is cooked (about 2 to 5 minutes). Then let it cool slightly. Stir in the chopped onion, coriander, mint, and lemongrass, and season with salt if desired. Cover and let the salad sit in the refrigerator for at least an hour and serve, for example, on lettuce leaves.