Yum Pra-Hmik (Thai Squid Salad).
Submitted by tashana
A bright, fiery Thai squid salad (Yum Pra-Hmik) with tender poached squid tossed in lime juice, fish sauce, lemongrass, ginger, mint, and crushed chilies. Fresh and bold.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThis is Thai salad at its most electric: tender strips of poached squid dressed in a punchy mix of lime juice and fish sauce, then loaded with lemongrass, fresh ginger, mint, cilantro, and a serious hit of crushed hot chilies.
Every bite is a collision of sour, salty, herbal, and spicy.
The squid itself is quick-poached in boiling water until just opaque, keeping it silky and tender rather than rubbery.
Served over lettuce leaves and topped with scallions and fresh herbs, it looks as vibrant as it tastes.
Chef Tips
- The key to tender squid is timing: cook it just until opaque for fresh squid, which should only take a minute or two. Overcooking turns it into rubber bands
- Score the squid in a criss-cross pattern on one side before cutting into strips, and the pieces will curl into beautiful rolls when they hit the hot water
- Drain the squid thoroughly before dressing, because excess water will dilute the lime-fish sauce dressing
- Start with fewer chilies and add more to taste, as crushed Thai chilies can be intensely hot
- Julienne the ginger as finely as possible so it distributes evenly and doesn’t overpower any single bite
Ingredients
Directions
Clean and wash the fresh squids, 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 ¾ inch to 1” wide and 2” long.
If desired, slash one side in a close criss-cross patterns, 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 has turned opaque and 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 juice.
Adjust tastes by adding more of either ingredients. The tastes should be tangy sour with sufficient salty tastes.
Add lemongrass, ginger roots (very finely julienne), and chopped onions, and mix well.
Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.
Note: Optionally, you may add dry ground hot chilli pepper to taste.
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