Yum Pra-Hmik (Squid Salad)
|
Ingredients
| 1 lb. | fresh squid | | 1 tbsp. | finely sliced lemongrass | | 3 tbsp. | lime or | | lemon juice | | 1 tbsp. | chopped scallions | | 1/2 cup | mint leaves | | 1 tbsp. | fresh and very finely julienned ginger root | | 2 tbsp. | chopped onion | | 3 tbsp. | fish sauce | | 1 tbsp. | chopped cilantro | | 10 | hot chili peppers, crushed |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Clean and wash the squid, removing all inner matters and skin. Cut through the side so that the meat is in a single sheet. Cut the meat into strips about 3/4 to 1-inch wide and 2-inches long. If desired, slash one side in a close criss-cross pattern, and the strip will curl into a roll upon cooking.
Place the squid pieces into a wire strainer with long handle. Boil a pot of water and immerse the strainer with the squid meat into the boiling water to cook. For very fresh squid, cook until the meat turns opaque and is heated through. For frozen or not so fresh squid, it is advisable to cook a little longer.
Lift the squid out of the boiling water and let drain in the strainer. Place the well-drained squid meat into a bowl and add fish sauce and lime or lemon juice. Adjust tastes by adding more of either ingredient. The taste should be tangy sour with sufficient salt. Add lemongrass, ginger root, and chopped onion; mix well.*
Place on a serving platter lined with lettuce leaves and top with chopped scallions, cilantro, mint leaves and crushed hot chili peppers
Author's Comments
*Optionally, you may add dry ground hot chili pepper, to taste.
Translated by Padej Gajajiva from a Thai cookbook, Thai Cuisine by Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun.
Similar Recipes
squid salad