Title: Thai calamari salad with lemon grass
 Categories: Thai, Salads, Seafood
      Yield: 6 Servings
 
    3/4 lb Cleaned small squid,
           -thin-sliced in rings,
           -tentacles divided
    1/3 c  Thin slivers of red onion,
           -about
    1/2 ts Crushed hot pepper flakes
      3 ts Fish sauce (nuoc mam or nam
           -pla), or to taste
      3 tb Lemon juice
      2    Inch piece tender inner part
           -of lemon grass stalk base,
           -finely slivered
           To make 1 Tbs.
      2 ts Brown sugar
 
  Fine-slivered fresh hot chili pepper or Tabasco to taste Bibb or
  iceberg lettuce, slivered Cilantro leaves, minced.
  
  1.  Combine squid in skillet with lightly salted boiling water to
  barely cover. Simmer one minute, or until opaque throughout. Drain.
  Combine in dish with onion to taste. 2. In tiny pan stir pepper
  flakes over low heat until aromatic and toasty; be careful not to
  burn -- about 30 seconds. Transfer to small dish; add 2 tsps fish
  sauce, lemon juice, lemon grass, 1 1/2 tsps brown sugar, and hot
  pepper or pepper sauce to taste. Toss with squid and onions. Let
  stand 5 minutes. Adjust seasoning, which should be quite fierce. 3.
  Cover and chill. Serve on lettuce, sprinkled with cilantro.