A classic Thai salad, this is fresh, hot, sweet, sour and salty. The squid can be seared in a pan but is best chargrilled. The basic Thai dressing can be varied in any way you like as long as the taste is ultimately balanced.
To clean the squid, pull out the tentacles, then pull off the side flaps and cut the squid down the centre so that it will open flat. With a small knife, cut out the gut and ink sac and discard.
Scrape the skin off the body and flaps (it will peel off easily) and cut off and discard the hard beak. Keeping a very sharp knife at an angle, score the squid lightly on both sides with diagonal cuts to make a criss-cross pattern.
Brush the squid with oil, and sear it quickly on a hot chargrill or barbecue.
Put into a bowl. Combine eschalots, onion, ginger, herbs, chillies and dressing with the squid and toss gently.
Arrange the lettuce on a large platter,
Put the squid on top and sprinkle with the fried eschalots and garlic, peanuts and ground rice.
To make the dressing, pound the garlic, chillies, coriander and salt in a mortar with a pestle,
Add the sugar and mix in the lime juice and fish sauce