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Charcoaled Squid - Pla Muk Yang *

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YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 453.6
POUND G SQUID
whole
2 3E+1
TABLESPOONS ML FISH SAUCE
nam pla
1 15
TABLESPOON ML SOY SAUCE, TAMARI
Sauce
6 6
CLOVES CLOVES GARLIC
minced
1 15
TABLESPOON ML CILANTRO
chopped
1 15
TABLESPOON ML ONIONS
chopped
3 45
TABLESPOONS ML FISH SAUCE
nam pla
3 45
TABLESPOONS ML LIME JUICE
1 15
TABLESPOON ML PALM SUGAR *

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 229 34% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 295mg 98%
Sodium 1912mg 80%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 45g
Vitamin A 1% Vitamin C 21%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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