Charcoaled Squid - Pla Muk Yang Recipe - Cooking Index
Charcoaled Squid - Pla Muk Yang Recipe - Cooking Index
| 1 lb | Whole squid | |
| 1 tablespoon | Soy sauce | |
| 2 tablespoons | Fish sauce - (nam pla) | |
| Sauce | ||
| 6 | Garlic - minced | |
| 3 tablespoons | Fish sauce - (nam pla) | |
| 1 tablespoon | Cilantro leaves - chopped | |
| 3 tablespoons | Lime juice | |
| 1 tablespoon | Onion - chopped | |
| 1 tablespoon | Palm sugar |
The aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces.
Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin.
Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor.
Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce.
Source:
"Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
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