Thailand | Fish | Salads | Squid | Summer

Yum Pla Tho

(Thai spicy squid salad)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Squid cleaned, bodies cut in 1/4" rounds 1 - 1 1/2 lbs
 
Limes juice only 2 each
Fish sauce 2 Tbsp
Garlic minced 2-3 cloves
Chilies, red Thai or Serrano minced 2-4 each
Lemongrass tender white part only, minced 1 stalk
Shallot or scallion minced 1-2 each
Galangal or ginger peeled, minced 2 - 1/4" slices
Salt and pepper to taste

METHOD

Basic Steps:  Blanch → Rinse → Mix → Chill
  1. Bring a large pot of salted water to a slow simmer. Add the squid and simmer, stirring, for about 1-2 minutes.
  2. Drain immediately in a colander and rinse with cold water to stop cooking. Do not overcook or the squid will become rubbery.
  3. Mix the remaining ingredients together well in a large bowl. Add squid and toss to coat. Chill at least 1/2 hour to allow flavors to meld. Serve cold or at room temperature.

VARIATIONS

  • Dressing ingredients may all be pureed in a food processor or blender for better results. Alternatively, a large mortar and pestle is what is traditionally used in Thailand.
  • Add 1 Tbsp chile sambal for more color and spice.
  • Shred 1/2 bunch Thai basil and stir into the salad

NOTES

  • Serve this salad as part of a larger Thai meal.