Squid salad with mint

Ingredients for 4 servings:

• ½ kg squid(s) or cuttlefish, frozen or fresh, gutted
• 100 g peanuts, unsalted
• 2 m.-large onion(s), white
• 1 bunch peppermint, Vietnamese/Thai
• 2 lemons
• 1 tbsp vegetable oil or wok oil
• 1 clove(s) garlic
• 1 tsp sugar
• 1 tsp ginger, grated, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the squid into strips and fry in a nonstick frying pan. Do not add any water! When the squid releases water, it is done and should be removed from the pan immediately to prevent it from becoming tough. Transfer to a bowl and let cool. Slice the onion into rings and add to the squid along with the chopped garlic and grated ginger. Squeeze the lemons, mix the juice with the sugar, and pour over the squid. Wait until the squid has cooled, then add the roughly chopped peppermint. If added to the warm squid, it will turn dark. Finally, sprinkle over the peanuts. You can also use Moroccan or European peppermint, but Asian peppermint tastes better.