Thai Spicy Squid Salad Recipe Yam Pra-Muek | Rick Stein Asian Salads
Mouthwatering hot and sour squid, accompanied by a salad of chilli, mint, coriander and lime leaf. A yam pla muk recipe inspired by Rick Stein's Thai travels.
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Cooking tools:
- Paring knife
- Cutting board
- Pan
- Fine-mesh sieve
- Colander
- Mixing bowl
- Serving platter
- Measuring spoon
- Stove
- Spoon
- Fork
- Cooling rack
- Plate
Ingredients
- 400g medium-sized prepared squid or cuttlefish (pouches about 18cm long)
- 1-2 small lettuces, such as little gem or romaine, broken into pieces
- 2 spring onions, halved and finely shredded
- Small handful each of mint and coriander leaves
- 3 tbsp lime juice
- 3 tbsp fish sauce
- 1 red bird’s eye chilli, thinly sliced
- 1 tsp palm sugar
- 10g garlic, finely chopped
- 2 fat lemongrass stalks, core finely chopped
- 1 kaffir lime leaf, finely shredded
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