Squid and Mango Salad

Ingredients

 * 1 large fresh green mango, peeled and cut into julienne strips
 * 450 g / 1 lb fresh baby squid (calamari)
 * 1 tbsp fish sauce
 * 1 tbsp fresh lime juice
 * 1 tbsp hot water
 * 1 tsp sugar
 * ½ a chili pepper, finely chopped
 * ¼ tsp salt
 * 1 small onion, thinly sliced
 * 1 red capsicum (sweet pepper), sliced
 * 1 tbsp freshly chopped mint
 * 50 g / 2 oz dry roasted peanuts, chopped

Directions

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