Thai squid salad

This salad is good to cook in the cold season, despite its “hot” Thai origin. A sharp gas station with a bright character will give it the proper taste, which will cheer up even the most depressing soul.

INGREDIENTS
400 g squid fillet
1 medium shallot2 cm fresh ginger root
1 stem of lemongrass
3 sprigs of mint
3 sheets of Chinese or ordinary cabbage to serve
For refueling:
1-3 small hot red chili peppers
3 cloves of garlic
1/4 cup fresh lime juice
2–4 tbsp. l fish sauce
1 tsp palm sugar or candied honey, optional

STEP-BY-STEP COOKING RECIPE
Step 1
For dressing, peel and chop chili and garlic, crush in a mortar into a coarse paste. Add the rest of the dressing ingredients, adjusting everything to taste. Let the dressing infuse for at least 30 minutes.
Step 2
Remove squid chitin plates and all films on both sides of the fillet. Carefully cut the fillet from the outside crosswise with strips through each centimeter or 7 mm, in no case cutting it to the end. Then cut the fillet into slices of approximately 5×5 cm.
Step 3
Boil 1 liter of water in a small saucepan, put slices of squid, mix, bring to a boil and immediately turn off the heat. Leave the squid in boiling water for 3 minutes, then discard in a colander and cool.
Step 4
At lemongrass, remove the dried upper leaves, remove the upper part of the stem, leaving about 5 cm below. Break the stem with a heavy knife, pestle or rolling pin. Finely chop.
Step 5
Peel and finely chop the ginger. Put ginger and lemongrass in a mortar, rub into pasta. Peel and finely chop the shallots. Remove the mint leaves from the twigs, lay one on top of the other, roll them into a tube and chop finely. Chop cabbage leaves finely.
Step 6
Mix squid with mortar paste, shallots and mint. Arrange a handful of chopped cabbage leaves on plates, lay the squid on them. Pour dressing, let stand 10 minutes. and serve.