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Title: Pla Muk Tang (Charcoaled Squid)
Categories: Thai Seafood
Yield: 4 Servings

1lbWhole Squid
2tbFish Sauce (Nam Pla)
1tbSoy Sauce
SAUCE
6 Cloves Garlic, Minced
1tbChopped Cilantro Leaves
1tbChopped Onion
3tbFish Sauce (Nam Pla)
3tbLime Juice
1tbPalm Sugar

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 sauces. ~------------------------------------------------------ ~----------------- 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.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

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