PREPARATION:
1. Wash and eviscerate the squid or cuttlefish and remove the eyes. If using squid,
skin them. Score the bodies in crisscross pattern and then cut into 1.5 inch pieces.
2. Scald the squid or cuttlefish in boiling water for just a short time. Overly long
scalding will make them tough
3. together with the squid or cuttlefish the onion, ginger, celery, and dressing. Taste
and adjust the seasoning as required.
4. Transfer to a bed of mint arranged upon plate and sprinkle with red chili.
5. Dressing : pound the 2-3 hot chilies and 2 tbsp. sliced garlic until finely ground
and then mix with 1/4 cup lime juice and 3-4 tbsp. fish sauce.
