This appetizer is quick to put together and the Thai flavors are fresh and pungent. I find frozen calamari steaks in my local grocery store, thaw them out and cut them into 2-inch by 1-inch rectangles. To make the garnish, grate ginger, lemongrass, garlic, and mince Thai bird chili pepper, cilantro, lime zest and green onion and mix well. You can make this mixture the day before and refrigerate. To cook the calamari, use rice flour (find it in the bulk section) or a mixture of cornstarch and flour and dredge the pieces and toss well. In a hot skillet with some butter and olive oil, quickly brown the calamari, about 3 to 4 minutes and add the garnish mixture, fish sauce, and a squeeze of fresh lime juice and cook for 1 minute. Tumble onto a serving platter and serve. This would also be great with shrimp or if you were sautéing fish you could add the garnish after you have removed the cooked fish and pour it over the fish. Click here for the recipe….