- Clean the squid, score the inside in a criss-cross pattern and cut into bite size pieces. Boil in water with a little vinegar added (this enhances the whiteness) until tender – approx. 30 secs.
- Pound the chilli and the garlic in a mortar and stir in the fish sauce and lime juice. Pour this mixture over the squid.
- Add the sliced lemon grass, spring onions, celery, mint and coriander leaves and mix lightly.
- Line a serving dish with the lettuce leaves and spoon the salad on top. Garnish this Calamari salad with extra chillies.