2 cups (500 mL) water
8 ounces (230 g) squid, cleaned and cut into 1/4-inch (.5 cm) thick rings
1/4 cup (50 mL) julienned red bell pepper
1/4 cup (50 mL) finely chopped onion
1/4 cup (50 mL) diced cucumber
2 tablespoons (30 mL) thinly sliced green onion
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
2 tablespoons (30 mL) fresh lime juice
1 tablespoon (15 mL) palm sugar or brown sugar
1 to 2 Thai chiles, seeded and minced
4 Boston lettuce leaves
Fresh mint leaves (optional)
BRING water to boil in small saucepan. Add squid; reduce heat to low. Poach 30 seconds or just until cooked. Rinse under cold water. Drain well.
PLACE squid in large bowl. Add bell pepper, onion, cucumber and green onion; toss. Mix fish sauce, lime juice, sugar and chiles in small bowl until sugar is dissolved. Drizzle dressing over squid mixture; toss lightly.
SPOON squid salad evenly into each lettuce cup. Garnish with mint leaves, if desired.