Charcoaled Squid - Pla Muk Yang
Serving Size: 4
1 lb Whole Squid
2 tb Fish Sauce (Nam Pla)
1 tb Soy Sauce
6 Cloves Garlic, Minced
1 tb Chopped Cilantro Leaves
1 tb Chopped Onion
3 tb Fish Sauce (Nam Pla)
3 tb Lime Juice
1 tb Palm Sugar
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
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
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
Mix together the sauce ingredients and pour into a bowl. Cut the cooked
squid into 1 inch pieces and serve with the dipping sauce.
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