Thai Spicy and Sour Squid Salad Recipe (Yum Pla Muek)

Ingredients

• 250g (9 oz) fresh squid, cleaned and cut into rings
• 1 small red onion, thinly sliced
• 1 small cucumber, julienned or thinly sliced
• 1 small tomato, sliced or chopped
• 2 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh mint (optional)

Dressing:

• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 clove garlic, minced
• 1–2 Thai red chilies, finely chopped (adjust to taste)

Instructions

1. Cook the squid: Bring a pot of water to a boil. Add squid and cook for 1–2 minutes until just opaque and tender. Drain and rinse under cold water to stop cooking.

2. Prepare vegetables: Slice and prep all vegetables and herbs. Combine in a large mixing bowl.

3. Make dressing: In a small bowl, mix lime juice, fish sauce, sugar, garlic, and chili until sugar dissolves.

4. Assemble the salad: Add squid to the vegetables. Pour dressing over and toss gently to combine.

5. Serve: Garnish with extra herbs if desired. Serve immediately as a cold starter or light seafood dish.

Notes

• Do not overcook squid or it will become rubbery
• Add sliced lemongrass or crushed roasted peanuts for extra texture
• Can substitute squid with shrimp or a mix of seafood
• Great with sticky rice or lettuce wraps