Yum Pla Meuk (Thai Squid Salad):
Yum Pla Meuk (Thai Squid Salad)

For one medium-sized salad:

- 300g calamari hoods, cleaned
- 1 small handfull thai basil leaves
- 1 small handfull cilantro leaves
- 1 red cerrano chili, finely chopped with seeds
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 2 scallions, sliced diagonally
- 1 tablespoon chopped salted & roasted peanuts

Cooking Instructions

Mix together the lime juice, fish sauce and chopped chile (to taste, leave seeds out for less heat) in a large bowl.

Cut the squid hoods into flat 2-inch-long strips and then score them in a diagonal cross pattern. Bring a large pot of salted water to a boil and boil the squid just until it turns opaque (30 seconds). Remove, run under cold water to stop the cooking, and then pat dry. Toss the squid in a small bowl with half of the dressing mixture.

Toss together the lettuce, cilantro, mint, and scallions in a large bowl, then add the rest of the dressing and toss. Decorate the salad with the squid and sprinkled peanuts and serve.

You may want to try adding some sweetener such as a small amount of palm sugar to the dressing, or add some vegetable or sesame oil to the dressing. Another good topping is pan-fried garlic slices.


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