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" Ingredients  \u2022 \u00BC cup Tamarind Concentrate (see recipe below) \u2022 2 T fish sauce \u2022 1 T fresh lime juice \u2022 1 T sugar \u2022 1 large garlic clove, minced \u2022 1 small yellow onion, sliced into thin wedges \u2022 1 or 2 red Thai chilies, seeded and julienned \u2022 1 lb. baby or medium-sized squid, skinned and cleaned, tentacles separated from body \u2022 Vegetable oil for brushing \u2022 1 ripe red tomato, seeded and cut into 8 to 10 wedges \u2022 \u00BD cup fresh Thai basil leaves \u2022 \u00BD cup fresh cilantro leaves Directions  In a bowl, whisk together the Tamarind Concentrate, fish sauce, lime juice, and sugar until the sugar is completely dissolved. Add the garlic, onion, and Thai chilies. Let stand for 20 minutes. Brush the squid with oil. Prepare a hot fire in a charcoal grill, or preheat a gas grill to 500\u00B0F (high). Grill the squid bodies and tentacles until golden and crisp on each side, 2 to 4 minutes. Tamarind Concentrate Ingredients \u2022 1 16-oz. package tamarind pulp, cut into 8 equal pieces \u2022 2 cups boiling water Directions  Put the tamarind pulp in a medium bowl and pour the water over it. Cover with a plate and allow the pulp to steam and soften, about 30 minutes. With a fork, loosen the pulp in the hot water until thick and cloudy. Strain through a sieve set over a bowl, pressing on the pulp with the back of a large spoon. Discard the seeds and fibers. Transfer the concentrate to a jar. Cover and refrigerate for up to 1 week, or freeze in an ice cube tray for up to 3 months. Makes about 2 cups.  From The Asian Grill: Great Recipes, Bold Flavors by Corinne Trang, courtesy of Chronicle Books, chroniclebooks.com. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2039/spicy-squid-salad-recipe-a-58101/>