Fried Squid with Hot Sauce (Pla Mung Pad Prig)
Yield
6 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
squid
fresh, cleaned |
|
| 4 | tablespoons |
vegetable oil
|
|
| 1 | large |
yellow onion
finely chopped |
|
| 4 | each |
garlic cloves
large, peeled and minced |
|
| 2 | large |
red chili peppers
fresh, thinly sliced |
*
|
| 1 | teaspoon |
ginger
fresh, thinly sliced |
|
| 1 | tablespoon |
fish sauce
nam pla |
|
| 1 | tablespoon |
oyster sauce
|
|
| 2 | tablespoons |
rice wine
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
brown sugar
|
|
| 1 | teaspoon |
white pepper
ground |
|
| 4 | tablespoons |
coriander
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
squid
fresh, cleaned |
|
| 6E+1 | ml |
vegetable oil
|
|
| 1 | large |
yellow onion
finely chopped |
|
| 4 | each |
garlic cloves
large, peeled and minced |
|
| 2 | large |
red chili peppers
fresh, thinly sliced |
*
|
| 5 | ml |
ginger
fresh, thinly sliced |
|
| 15 | ml |
fish sauce
nam pla |
|
| 15 | ml |
oyster sauce
|
|
| 3E+1 | ml |
rice wine
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
brown sugar
|
|
| 5 | ml |
white pepper
ground |
|
| 6E+1 | ml |
coriander
fresh, chopped |
|
Directions
Partially cook the squid by simmering for 3 minutes in a small pot.
Drain and set aside.
Heat the oil in a wok and sauté the onion, garlic, chilies, and ginger until golden brown.
Add the squid, fish sauce, oyster sauce, wine, salt, sugar, and pepper and continue to cooking until the squid is cooked, about 1 minute.
Garnish with coriander leaves and serve hot.
