1.Cut squid hoods down centre to open out, cut into three triangles, lightly score the inside of each squid triangle in a diagonal pattern. Combine in medium bowl with lemon grass, sauce, garlic, oil and juice, cover, refrigerate 3 hours or overnight.
2.Drain squid over small saucepan, reserve marinade. Cook squid, in batches, on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through. Cover to keep warm.
3.Meanwhile, combine mizuna, sprouts, mint and tomato in large bowl. Bring reserved marinade to a boil, boil, uncovered, 1 minute.
4.Serve salad topped with squid, drizzle with hot marinade.
Mizuna, a mild-tasting, crinkled salad leaf, is usually one of the greens found in mesclun, which can also be used in this recipe.Note