Rick says: 'I'm not in favour of boiling squid - in this recipe it is dropped into lightly salted boiling water and left for one 30 seconds so that is just cooks through.'
400 g squid
1-2 small lettuces, such as little gem or romaine, broken into pieces
2 spring onions, halved and finely shredded
Small handful each of mint and coriander leaves
For the Dressing
3 tbsp lime juice
3 tbsp fish sauce
1 red bird's-eye chilli, thinly sliced
1 tsp palm sugar
10 g garlic, finely chopped
2 fat lemongrass stalks, outer layers removed and core finely chopped
1 kaffir lime leaf, finely shredded
Bring 1.5 litres of water and 2 teaspoons salt to the boil in a pan. Add pieces of squid in a small handful at a time and cook for 30 seconds until it has just turned white and opaque and curled up. Remove with a strainer, rinse briefly under cold water, tip into a colander and leave to drain well. Repeat with the remaining squid, bringing the water back to a gentle boil each time. When all the squid is cooked, leave it to cool to room temperature.
Combine the ingredients for the dressing. Scatter the lettuce leaves, shredded spring onions and herbs over a serving plate. Mix the dressing into the squid and spoon the squid over the salad, along with the excess dressing.
Serve at once.
