Squid Salad with Lime Chili Garlic Dressing

For the Squid Salad with Lime-Chili-Garlic Dressing, cut away the tentacles of the squid. Rinse the squid with water and pat dry. Cut the tubes crosswise with a sharp knife, but do not cut through.

Mix the sesame oil, finely chopped deseeded chili pepper and salt to make a marinade and add the squid. Cover with plastic wrap and refrigerate for about 30 minutes.

For the dressing, seed the chili pepper and cut into very fine rings. Peel and coarsely chop the garlic. Crush chili, garlic and sugar in a mortar, then stir in lime juice and fish sauce. Season to taste with salt.

Peel carrots and cut into strips, sugar snap peas diagonally into pieces and spring onion into rings. Fry in a little oil, then roll in the dressing.

Heat a non-stick frying pan without adding fat and fry the squid for 1 minute on each side, the squid will roll up.

Wash the lettuce and spin dry. Spread the lettuce leaves on plates. Spread the vegetables on the lettuce leaves and place the fried squid on top. Drizzle remaining dressing on top.

Sprinkle the squid salad with lime-chili garlic dressing with chopped cilantro before serving.

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