Charcoaled Squid - Pla Muk Yang *
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
squid
whole |
|
| 2 | tablespoons |
fish sauce
nam pla |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| Sauce | |||
| 6 | cloves |
garlic
minced |
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | tablespoon |
onions
chopped |
|
| 3 | tablespoons |
fish sauce
nam pla |
|
| 3 | tablespoons |
lime juice
|
|
| 1 | tablespoon |
palm sugar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
squid
whole |
|
| 3E+1 | ml |
fish sauce
nam pla |
|
| 15 | ml |
soy sauce, tamari
|
|
| Sauce | |||
| 6 | cloves |
garlic
minced |
|
| 15 | ml |
cilantro
chopped |
|
| 15 | ml |
onions
chopped |
|
| 45 | ml |
fish sauce
nam pla |
|
| 45 | ml |
lime juice
|
|
| 15 | 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.
