Thai Spiced Squid and Broken Egg Salad

Recipe Courtesy of Casey Thompson

Ingredients:

2 c. cilantro leaves, washed and picked free of stems
3 red chiles or thai chiles, sliced thin on the bias
2 c. persian cucumber, sliced length wise and then into 1/8 inch slices
2 c. cherry tomatoes, cut in half
1- 1/2red onion sliced thinly
1/2c. rice noodle, blanched in salted water
1 pound squid, cleaned and sliced
1 tsp sea salt
1 cinnamon stick
1/2 tsp black peppercorns
3 c. water
1/2 T red chile paste
1/2 c. lime juice
2 T lemongrass, minced
1 inch knob, ginger, peeled and grated on box grater, juice squeezed
2 T. fish sauce
2 T. soy
3 T. pure cane sugar

Carrot-Ginger Emulsion:
1 c carrot juice
1 inch knob of ginger, peeled and grated
1/4 c sugar
4 T butter

Directions:

Heat a medium saucepan over medium heat. Add sea salt, peppercorn and cinnamon. Prepare a bowl with ice water and set aside. Add calamari and cook for 1 1/2 minutes. Strain off liquid and place calamari in the ice water. After 1 minute. Strain off ice water and set calamari aside.

Keep cilantro, cucumbers and tomatoes in separate bowls and set aside.

In a small bowl, whisk chile paste, lime juice, lemongrass, ginger juice, fish sauce and soy together with sugar.

To Assemble:
Combine cilantro, cucumbers, tomatoes, onions, rice noodle and calamari in a medium bowl. Pour liquid dressing over the salad and toss gently to coat.

Heat a small saute pan over medium heat. Add ½ tsp grape seed oil and gently heat. Fry an egg sunny side up until cooked on bottom. Break yolk and spread yolk to cover the cooked white on the bottom. Season with salt and remove from pan and onto a cutting board. Slice egg into julienne strips.

Carrot-Ginger Emulsion:
In a medium sauce pot, heat juice, ginger and sugar to medium heat. Reduce for 15 minutes. In a blender, place reduced juice. Turn blender on to a slow speed, carefully holding top. Add butter 1 T at a time. Season with a pinch of salt.

To plate:
Pile salad into center of plate. Place egg on top. Drizzle carrot-ginger emulsion around salad.

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