International Recipes and Cooking Around the World

Yum Pla Muk

Yum Pla Muk Recipe (Thai spicy squid salad)

(Thai spicy squid salad)

Image by chefshane

Average: 4.8 (4 votes)

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.

4 to 6 servings


  • 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


  1. 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.
  2. Mix the remaining ingredients together in a large bowl. Add the squid and toss to coat.
  3. Chill for at least 30 minutes to allow flavors to meld. Adjust seasoning and serve cold or at room temperature.

Yum Pla Muk 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.


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