Ingredients
2 lbs. squid, cleaned and sliced into 1/4 inch thick rings
2 quarts salted water
2 Tbs. fresh grated gingerroot
2 Tbs. garlic, minced
1 Tsp. crushed red pepper flake
2 Tbs. soy sauce
1 Tbs. lime juice
2 Tbs. sweet chili sauce (buy in bottle, also known as spring roll dipping sauce)
Preparation
Bring water to boil and add squid. Boil for 45 seconds to a minute, just until done, drain and top with ice to stop cooking. In a large bowl, combine remaining ingredients and whisk well to mix. Add cooked squid rings and toss to coat. Refrigerate for at least 3 hours or overnight. Serve cold. Will keep 3 days in refrigerator.
