Montag19 - 08 - 2019

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Salat mit Tintenfisch und Sellerie – Xà Lách Mực

Ein erfrischender Salat, der ganz ohne grünen Salat auskommt.

ZUTATEN

1 Gemüsezwiebel

1 halbe Limette

1 EL Zucker

1 TL Salz

1 große oder 2 kleine Tintenfischtuben (TK-Ware)

1 kleine Gurke

1 Karotte

2 Stängel Bleichsellerie

1 Schalotte

2 EL Fischsauce “nuoc mam”

1 EL Zucker

½ TL Salz

½ TL gestoßenen Pfeffer

1 Limette

1 Vogelaugen-Chilischote

ZUBEREITUNG

Die Zwiebel schälen, halbieren und quer in feine Halbringe schneiden. Mit Limettensaft, Salz und Zucker ungefähr eine Stunde marinieren.

Danach abgießen und mit der Hand die Zwiebelringe ausdrücken.

Die Tintenfischtube auftauen, innen und außen unter fließendem Wasser waschen und an den Schmalseiten mit einem scharfen Messer aufschneiden.

Die Innenseiten nochmals reinigen, dann den Tintenfisch mit einem sehr scharfen Messer kreuzweise im Abstand von einem halben Zentimeter einschneiden.

Anschließend in Rauten von ungefähr 2-3cm schneiden.

Einen Topf mit Dämpfeinsatz vorbereiten und die Tintenfischrauten 5 Minuten darin dämpfen, herausnehmen, in einen tiefen Teller legen und diesen abdecken.

Die Gurke schälen, der Länge nach halbieren, die Kerne mit einem Löffel entfernen und die Gurke in feine ca. 5cm lange Streifen schneiden.

Die Karotte schälen und raspeln. Die Selleriestängel schälen und in 5cm lange feine Streifen schneiden.

Die Schalotte schälen und in feine Ringe schneiden.

Jetzt alle Zutaten in einer Schüssel miteinander vermischen, die Fischsauce, den Zucker, Salz und Pfeffer hinzufügen und mit Limettensaft abschmecken. Dabei nochmals gründlich mit den Händen vermischen.

Nach Belieben eine entkernte und feingeschnittene Chilischote daruntermischen.

Auf Teller verteilen, dabei die Salatsoße je nach Geschmack etwas abgießen.

Servieren kann man diesen Salat zusammen mit gekochtem Reis als kleine Mahlzeit oder als Bestandteil eines Menüs.

Variante:

Statt des Tintenfischs kann man auch Venusmuscheln (aus dem Glas oder in der Schale gekocht) oder Shrimps (geschält und kurz in Salzwasser gekocht) verwenden.

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