Serves 4

1 lb calamari, cleaned and sliced into 1/2 inch thick rings
1/2 cucumber peeled and thinly sliced
3 green onions (scallions) thinly sliced
1/2 red onion, thinly sliced
8 cloves garlic, minced
1 tablespoon fresh Thai chilies (bird eye chili peppers), finely chopped
2 tablespoons lemongrass, finely minced
14 kafir lime leaves, finely minced (substitute 1 1/2 Tablespoon grated lime peel)
2 tablespoons fresh lime juice
5 tablespoons fish sauce
3/4 tablespoon sugar
1/4 tablespoon cayenne pepper (optional)
3 tablespoons cilantro, chopped
1 large heart of Romaine lettuce, rinsed and chopped into bite size chunks


In a medium sized pot, bring a few inches of water to a vigorous boil on high heat. Once the water has boiled for about 2 minutes, turn off the heat and quickly add the calamari. Parboil the calamari for about 1 minute and then remove from the hot water. Place into a large mixing bowl.

Add all the other ingredients except for the lettuce into the bowl with the calamari. Toss together until well mixed. Set aside.

Arrange the romaine lettuce on a serving platter. Add the calamari mixture on top and serve immediately.