Steamed Calamari with Garlic and Lime Salsa

In Thailand we eat a lot of Calamari. We call it Plah Meuk, and you'll see it everywhere: barbecued, in soups, stir-fries, and salads. Here we steam these lovely whole calamari and serve them with a delicious dipping sauce made with lots of fresh garlic, chilies, cilantro, lime juice, and coconut sugar. This type of fresh sauce is quite common in Thailand, and we usually serve it with fish. Most people here refer to it as simply "seafood dipping sauce", and there are many different ways to make it. What makes this recipe for Nam Jim Seafood different than others you might have seen, is that the ingredients are not cooked. It has a strong bite of fresh garlic, but that is balanced out nicely in a delicious Thai combination of spicy red chilies, sour lime juice, sweet coconut sugar, and salty fish sauce flavors. This recipe is a "must have" in the Thai Food section of your recipe file.

Yield: 4 - 8 servings

Prep time: 20 Minutes

Cooking time: 10 Minutes

Ready in: 30 Minutes

Ingredients:

For the Steamed Calamari

4 - 6 Squid
2 tablespoons fresh Lime juice

For the Garlic and Lime Salsa

1/4 cup fresh Lime juice
3 tablespoons Garlic
3 - 4 Thai Hot Chilies
2 tablespoons Coconut Sugar
3 tablespoons Fish Sauce
1/4 cup Coriander / Cilantro Leaves

Basic Directions:

1) Marinate the squid for 15 minutes in fresh squeezed lime juice.

2) Combine lime juice, fish sauce, coconut sugar syrup, chopped garlic, chili, and cilantro leaves to make the dipping sauce.

3) Steam the calamari for 5 - 7 minutes, depending on size. Allow them to cool, the served sliced into rings, with the seafood dipping sauce on the side.