Calamari with
Chinese Vinaigrette Dressing
Ginger Hovell and Rob Vermeulen

1 tsp minced garlic
2 Tbls rice vinegar
2 Tbls sesame oil
1 Tbls fresh lemon juice
1 tsp soy sauce
1 tsp hot pepper sauce
1 Tbls sugar
$\frac{1}{2}$ tsp salt
$\frac{1}{8}$ tsp white pepper
$\frac{1}{8}$ tsp crushed red pepper
1 lb small squid, cleaned, with tentacles separated and body cut into $\frac{1}{4}$ inch rings
2 oz snow peas, ends and string removed, cut in half diagonally
2 stalks celery, thinly sliced
$\frac{1}{2}$ small red onion, thinly sliced
$\frac{1}{2}$ cup sliced water chestnuts

Combine the dressing ingredients in a small bowl and whisk until well blended; set aside.

Bring 4 inches of water to a boil in a medium saucepan. Add the squid, including the tentacles, and cook for 1 minute. Drain, rinse under cold running water, and drain again. Toss with 2 Tbls of the dressing and set aside for 30 minutes.

Cook the snow peas in boiling water for 1 minute or until crisp-tender. Drain, rinse under cold running water, and drain again. Combine in a large salad bowl with the squid and add the remaining ingredients. Stir the remaining dressing, add it to the salad, and toss to coat evenly.

Serves 4 (as a side dish).

Tip: Many fish markets sell small squid already cleaned. To do it yourself, grasp the tentacles and gently pull them away from the hood. Squeeze out and discard the contents of the hood, then pull off the thin speckled membrane from the hood to expose the white meat. Rinse well inside and out. With a sharp knife, cut between the eyes and tentacles; discard the eyes and the material attached. Pop out and discard the hard beak in the center of the tentacles.