Squid and Mango Salad

Ingredients

 * 1 Large fresh green mango, peeled and cut into julienne strips
 * 450g/1 lb Fresh Baby Squid (calamari)
 * 1 tbsp Sauce
 * 1 tbsp fresh lime juice
 * 1 tbsp Hot water
 * 1 teasp Sugar
 * ½ a chili pepper, finely chopped
 * ¼ teasp salt
 * 1 Small Onion, thinly sliced
 * 1 Red capsicum (sweet pepper), sliced
 * 1 tbsp freshly chopped mint
 * 50g/2oz Dry Roasted peanuts, chopped

Directions

 * 1) Prepare the Squid by gripping the body with one hand and the head and tentacles with the other. Pull apart firmly.
 * 2) Cut the tentacles away from the head, wash and finely chop 4 of them, reserving the remainder for another recipe.
 * 3) Discard the head, entrails and ink sac. Wash the bodies thoroughly, both inside and out, in cold running water, dry on kitchen paper then cut into bite size pieces.
 * 4) In a small bowl, mix together the lime juice water, Sugar, sauce and chili pepper. Set aside.
 * 5) Bring a large saucepan of salted water to the boil, add the Squid, bring back to the boil and cook, stirring for 2–3 minutes. Do not overcook.
 * 6) Drain the Squid in a colander then place in a serving bowl together with the mango, capsicum and Onion.
 * 7) Add the prepared lime juice mixture together with the mint and peanuts and mix well.
 * 8) Serve immediately as a starter or salad to accompany main dishes.