Serve spicy yum pla muk salad as part of a larger Thai meal. Make sure not to overcook the squid or it will become rubbery.
Yum Pla Muk
Course: Fish and Seafood, SaladsCuisine: Thailand4 to 6
servingsServe spicy yum pla muk salad as part of a larger Thai meal. Make sure not to overcook the squid or it will become rubbery.
Ingredients
Squid, cleaned, bodies cut in 1/4-inch rounds — 1 to 1 1/2 pounds
Limes, juice only — 2
Fish sauce — 2 tablespoons
Garlic, minced — 2 or 3 cloves
Red Thai or serrano chile peppers, minced — 2 to 4
Lemongrass, white part only, minced — 1 stalk
Shallots or scallions, minced — 1 or 2
Galangal or ginger, peeled and minced — 2 (1/4-inch) slices
Salt and pepper — to taste
Directions
- Bring a large pot of salted water to a slow simmer. Add the squid and simmer, stirring, for about 1 to 2 minutes. Drain immediately in a colander and rinse with cold water to stop the cooking.
- Mix the remaining ingredients together in a large bowl. Add the squid and toss to coat.
- Chill for at least 30 minutes to allow flavors to meld. Adjust seasoning and serve cold or at room temperature.
Yum Pla Muk Notes and Variations
- The dressing ingredients may be pureed in a food processor or blender for better results. Alternatively, use a large mortar and pestle, traditional for the task in Thailand.
- Add 1 tablespoon of chile sambal for more color and spice.
- Shred 1/2 bunch Thai basil and stir into the salad.
Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
