Sunday, October 27, 2013

Yum Pla Muk Yang / Spicy Grilled Giant Squid Salad

I love squid. But cleaning them is just another thing to think about, especially when I have a little time to spare these days. I love the fact that there is already cleaned squid in froze form available in supermarket everywhere. Of course, fresh squid out from the ocean are the best for cooking, but like I said “cleaning them is just another thing to think about.”    And I am lazy, too.   :(

Two days ago, I brought home a package of giant squid from Asian market for grilling that would go with Thai spicy dipping sauce for my laidback weekend. I didn’t know what had happened, my original plan of grilled squid and spicy dipping sauce had turned into a salad. And I was happy with that.

This salad, of course, was spicy, salty, sweet and sour. Just like another typical Thai salad that must have all of these elements combined. There was nothing special about this salad, really, except it’s so easy to make and too yummy to pass. And if you like squid and spicy, I can tell you this… Spicy grilled squid salad go good with your favorite drinks, especially Thai beer. Yummmm….

What you need:

10 oz. large squid tubes cleaned
1 medium Persian cucumber, thin sliced
1 cup celery, sliced with leaves included
1/4 cup red onion, thinly sliced
1/4 cup carrot, julienned 
2 tbsp. fresh ginger, thinly sliced – optional
* use any veggies you like
- set the grill on medium high and grill the squid approximately 5-7 minutes on both side, or when it start to curl and shrink, it's done.  as you know overcooked squid tend to be rubbery in texture.  so you don't want that.
- when squid is cooked, cut it into rings
- combine all of the veggies and grilled squid in a mixing bowl and pour dressing over and mix well
- serve immediately

2 tbsp. fish sauce
3 tbsp. fresh lime juice
1 1/2 tbsp. sugar
5-6 Thai green + red chilies
3 cloves garlic
- whisk all the ingredients until the sugar is dissolved. set aside.
*this salad dressing is just basic, so adjust to your own taste


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