Yam Pla Moog (Spicy squid salad)

    25 mins

    Are you not sure what to do with squid? Then this is the recipe for you, especially if you can find fresh squid. Fresh squid is always more tender than frozen and tastes much cleaner.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 200g squid
    • 4 shallots, sliced thin
    • 4 kaffir lime leaves, sliced thin
    • 1 stalk lemongrass, sliced thin
    • Handful of mint
    • Handful of coriander, chopped
    • For the dressing
    • 5 Thai chillies, red or green, sliced thin
    • 1 lime, juiced
    • 1 teaspoon palm sugar
    • 2 tablespoons fish sauce
    • Salt to taste

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Clean the squid. Cut the tubes in half.
    2. Over a charcoal grill, cook the squid briefly and place in a bowl. Alternately, cook the squid quickly in boiling salted water. Do not overcook or it will be rubbery.
    3. Mix the dressing ingredients in a small bowl and pour over the squid. Add the rest of the ingredients in the bowl and mix.
    4. Taste the salad and adjust the seasoning with chillies, lime juice and salt if necessary.

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