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Calamari With Chinese Vinaigrette

Magical.Palate's picture
Ingredients
  Minced garlic 1 Teaspoon
  Rice vinegar 2 Tablespoon
  Sesame oil 2 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Soy sauce 1 Teaspoon
  Hot pepper sauce 1 Teaspoon
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Crushed red pepper 1⁄8 Teaspoon
  Squid 1 Pound, cleaned, with tentacles separated and body cut into 1/4 -inch rings (Small Ones)
  Snow peas 2 Ounce, ends and strings removed, cut in half diagonally
  Celery stalks 2 , thinly sliced
  Red onion 1⁄2 Small, thinly sliced
  Sliced water chestnuts 1⁄2 Cup (8 tbs)
Directions

1. Combine the dressing ingredients in a small bowl and whisk until well blended; set aside.
2. Bring 4 inches of water to a boil in a medium saucepan. Add the squid, including the tentacles, and cook for 1 minute. Drain, rinse under cold running water, and drain again. Toss with 2 tablespoons of the dressing and set aside for 30 minutes.
3. Cook the snow peas in boiling water for 1 minute or until crisp-tender. Drain, rinse under cold running water, and drain again. Combine in a large salad bowl with the squid and the remaining ingredients. Stir the remaining dressing, add it to the salad, and toss to coat evenly.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Seafood

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