Thai Spicy Squid Salad Yum Plaa Muek Food

AUTHENTIC SPICY THAI SQUID SALAD RECIPE - YAM PLA-MUEK

Authentic Spicy Thai Squid Salad Recipe - Yam Pla-Muek image

Deliciously easy Thai spicy squid salad recipe that combines the flavor of sweet, spicy, bitter, and savory into one dish.

Provided by Lane

Time 26m

Number Of Ingredients 15

Ingredients

2 squids
1/2 yellow bell pepper, sliced and chilled
1/2 red bell pepper, sliced and chilled
1 sweet white onion, sliced
3 pickled garlic bulbs, sliced
3 Thai chilies, chopped
1/3 cup of pac peow, chopped
1/3 cup of cilantro, chopped
2 green onions, chopped
1 tablespoon of palm sugar
1 tablespoon of toasted rice powder
2 tablespoons of fish sauce
2 tablespoons of lime juice
2 tablespoons of reserved pickled garlic juice
2 tablespoon of roasted peanuts, crushed

Steps:

Prepare the bell peppers and onions by slicing thinly. Add the bell peppers to an ice cold water bath while preparing other ingredients.
Slice the pickled garlic cloves and set aside. Reserve 2 tablespoons of the pickled garlic juice that was part of the jar.
Chop up the chilies, pac peow, cilantro, and green onions. Set aside.
Score both squids by making narrow slices through the squid lengthways, careful not to cut all the way through. Turn the squid and score again to make small diamond shapes. This will allow the strips to curl up with a beautiful presentation.
Cut the scored squid into bite size pieces, about 1 inch in length.
Next, you'll want to blanch the squid. Put the squid in a heat safe bowl. Bring a pot of water to a boil. Ladle in the hot water from the pot to the heat safe bowl, and allow the squid to be blanched for about 30 seconds. Drain the squid, and repeat this process 2-3 times until the squid is cooked through. This method allows you to not overcook the squid. Overcooking the squid will turn it rubbery.
Once the squid is cooked, add in the palm sugar, toasted rice powder, fish sauce, reserved pickled garlic juice, and lime juice. Stir it up.
Add in the drained bell peppers, onion, and the rest of the herbs along with the crushed peanuts.
For presentation, you can place the salad on a dish and surround with lots of green vegetables and herbs, adding the Thai chiles on top for a beautiful presentation of the dish.

Nutrition Facts : Calories 120 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 772 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

HOT AND SPICY THAI SQUID SALAD (YAM PRA-MUEK)

Hot and spicy Thai squid salad (Yam pra-muek) image

This delicious spicy seafood salad combines the four elements of Thai cooking: salt, sweet, bitter and sour. Each serving provides 217kcal, 17g protein, 12g carbohydrate (of which 12g sugars), 11g fat (of which 1.5g saturates), 2.2g fibre and 2.3g salt.

Provided by The Hairy Bikers

Categories Light meals & snacks

Yield Serves 4

Number Of Ingredients 17

Ingredients

3 bird's-eye chillies, finely chopped, seeds optional
1 garlic clove, finely chopped
2 heaped tbsp palm sugar
2 tbsp Thai fish sauce
½ lime, juice only
400g/14oz baby squid, tentacles reserved
1 garlic clove, finely chopped
20 garlic chives with flowers (or a bunch of chives), cut into 2.5cm/1in lengths
5 spring onions, trimmed, cut in half and quartered lengthways
5 Thai shallots (or 1 banana shallot), finely sliced
20 plum cherry tomatoes, halved
½ cucumber, cut in half, seeds removed, thickly sliced
large handful mint leaves
handful Thai basil leaves (alternatively use normal basil)
thumb-sized piece of ginger, peeled and thinly sliced
2 tbsp vegetable oil
1 tbsp sesame oil

Steps:

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.

Nutrition Facts : Calories 217kcal, Carbohydrate 12g, Fat 11g, Fiber 2.2g, Protein 17g, SaturatedFat 1.5g, Sugar 12g