Barbecued thai squid salad - source Women Weekly Australia

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Lunch, Main, Side dish
Favourite flavours: Salad, Seafood

Instead of chucking some meat on the barbecue, try some thai squid instead. It makes a very tasty salad and is nutritious too.
INGREDIENTS

400g fresh whole squid (or squid tubes)
1 cucumber, thinly sliced lengthways
2 handfuls of bean sprouts
⅓ cup crushed roasted peanuts
1 cup thai basil leaves
1 cup vietnamese mint leaves
1 cup mint leaves
2 kaffir lime leaves, julienned
20 coriander sprigs

thai salad dressing
1 tablespoon peanut oil
1 clove garlic, finely chopped
1 birdseye chilli, finely chopped
2 coriander roots, finely chopped
2 tablespoons grated palm sugar
2 tablespoons rice wine vinegar
2 tablespoons fish sauce
1 tablespoon lime juice
METHOD

To make Thai dressing, heat oil in a pan and fry garlic, chilli and coriander roots until fragrant. Add palm sugar and vinegar and heat until sugar has dissolved. Stir in remaining ingredients.

Remove skin from the squid and take out the cartilage from the inside. Cut open the squid lengthways and score incisions in the flesh in a criss-cross pattern (careful not to cut all the way through). Cut into large pieces.

Fry the squid in a touch of oil on a barbecue or in a frying pan until curled. Mix quickly with remaining ingredients, tossing to coat with Thai dressing.

source :
Women Weekly Australia
Barbecued thai squid salad
http://aww.ninemsn.com.au/food/freshtv/791710/barbecued-thai-squid-salad