Source: dLife

Tender squid with a fresh mango salad and a light citrus dressing.

Servings

2 tbsp fresh cilantro , chopped
1 tsp fish sauce (nam pla)
1 tbsp low sodium soy sauce
0.5 Juice, lime, fresh, yield per fruit
1 lb Squid, mixed species, raw , thawed if frozen (12 small tubes)
1 tbsp olive oil
1 Onion, red, fresh, small, whole , diced
2 cup romaine lettuce (mixed salad greens)
1 fresh mango , skinned, pitted, and thinly sliced

1 Mix together the cilantro, fish sauce, soy sauce, and lime juice.
2 Slit the squid tubes down one side and open out flat. Score the inside flesh of the squid in a crisscross pattern.
3 Heat the oil on a grill pan or frying pan and stir fry the squid and onion for 4 to 5 minutes (the squid will curl up and roll itself when cooked).
4 Remove from the heat and pour over the cilantro mixture. Toss well to coat.
5 Arrange the salad greens and mango slices on iindividual serving plates. Place the seared squid on top and spoon over the remaining juices. Serve and eat immediately.

Be careful not to overcook. Once it turns from opaque to white and starts to curl up, its cooked.