Spicy Thai Squid Salad

A delicious and refreshing summer dish that can be used as an appetizer or a light main course!

• 16 oz. of squid/cuttlefish pieces or rounds
• 2 cups milk
• salt and pepper to taste

• 1 Korean green pepper, seeded and sliced very thin
• 1 tablespoon finely chopped fresh ginger
• 1 spring onion thinly sliced white parts and green separated
• 1 tablespoon soy sauce
• 2 tablespoons sweet chili sauce (any brand)
• 2 teaspoons garlic chili sauce (any brand)
• 2 tablespoons ketchup

• black and white sesame seeds for garnish
• 1 tablespoon sesame oil
• green slices of scallion 

Soak squid in milk for several hours. Drain, rinse and dry squid. Heat pan with a tablespoon of sesame oil. Saute squid on high flame for about 3 minutes. In a colander rinse under cold water to stop cooking process. Put in bowl and season with a little salt and pepper.

In a small bowl mix the pepper, ginger, white part of onion, soy sauce, sweet chili sauce, garlic chili sauce and ketchup and mix into squid. Let sit in refrigerator for a couple of hours for flavors to marry.

Just before serving. Garnish with Green part of scallions and some black and white sesame seeds. Top off with a drizzle of sesame oil and serve.