Thai squid salad

Ingredients for 1 servings:

• 250 g squid(s) (tubes), ready to cook
• 1 stalk of lemongrass (the front white part of it cut into fine slices)
• 3 Kaffir lime leaves (Magrood leaves) roll up sideways and cut crosswise into fine strips
• 1 m.-large onion(s), red, halved and cut into strips
• 1 handful of mint, small, and coriander leaves
• 1 piece(s) galangal, (approx. 1-2 cm) cut crosswise into thin slices
• 1 stalk of lemongrass (the firm part at the back is slightly pounded and then chopped crosswise into larger pieces)
• 750 ml water, approx.
• 4 long-red Thai chili peppers, cut into rings (e.g. pitted)
• 3 tbsp lime juice
• 1 pinch(s) palm sugar, (to taste)
• salt, if desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Yam Plah Meuk

Prepare the dressing; it should taste slightly salty, sour, and spicy. The tubes will be especially tender if you cut them open and score them diagonally with a sharp knife, ideally with close-spaced cuts, but under no circumstances cut all the way through. Now cut the tubes into strips about 1 cm wide and 5 cm long. For the stock, bring the water to the boil in a saucepan, add the galangal and the coarse lemongrass pieces, and simmer for about 1-2 minutes. Remove the herbs, add the squid, and blanch for about 1 minute. Remove the squid and drain well. Mix the lukewarm squid with the dressing. Fold in the lemongrass rings, magrood, and onion strips, followed by the mint and coriander. Serve the squid salad while still lukewarm with fragrant rice.