Hot And Spicy Thai Squid Salad (Yam Pra-muek)
In this vibrant and flavorful Thai squid salad recipe, tender baby squid is infused with a zesty dressing made from bird's-eye chilies, garlic, palm sugar, fish sauce, and lime juice. The salad is a refreshing mix of garlic chives, spring onions, cherry tomatoes, cucumber, and fragrant herbs like mint and Thai basil. The squid is quickly cooked in a fragrant ginger-infused oil before being tossed in the spicy dressing and combined with the fresh salad components, creating a delicious and satisfying dish bursting with Thai flavors. Serve this salad straightaway to enjoy the perfect balance of heat, freshness, and crunch in every bite.
— Constant Cookbook
Ingredients
- 3 bird's-eye chillies
- 1 garlic
- 2 heaped tbsp palm sugar
- 2 tbsp Thai fish sauce
- ½ lime, juice only
- 400g/14oz baby squid
- 1 garlic
- 20 garlic chiveschives
- 5 spring onions
- 5 Thai shallotsshallot
- 20 plum cherry tomatoes
- ½ cucumber
- large handful mint
- handful Thai basil
- thumb-sized piece of ginger
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
Instructions
- For the dressing, grind the chillies and garlic together with the other dressing ingredients in a pestle and mortar. Set aside.
- For the salad, clean and prepare the squid, cutting it in half and keeping the tentacles. Remove the skin and score. Set aside.
- Combine the garlic, garlic chives (or chives), spring onions, Thai shallots (or banana shallots), cherry tomatoes and cucumber in a large bowl with the fresh mint leaves and Thai basil leaves (or normal basil).
- Heat a wok or large frying pan with the vegetable and sesame oil. Once hot, fry the ginger and cook until just turning golden-brown. Add the squid and tentacles and cook for about another 1½ minutes, or until the squid has curled up and is just cooked.
- Add the dressing from the pestle and mortar to the hot squid and toss through, then add the hot squid to the salad and mix thoroughly, serve straightaway.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 217kcal
- Carbohydrate Content: 12g
- Fat Content: 11g
- Fiber Content: 2.2g
- Protein Content: 17g
- Saturated Fat Content: 1.5g
- Sugar Content: 12g
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