📝 About This Recipe
Transport your senses to the vibrant night markets of Bangkok with this exhilarating Yam Pla Muek. This classic Thai salad marries tender, flash-blanched squid with a high-octane dressing of lime, chili, and fish sauce, creating a perfect balance of salty, sour, and spicy notes. It is a refreshing, protein-packed dish that celebrates the delicate texture of cephalopods through the lens of bold Southeast Asian aromatics.
🥗 Ingredients
The Seafood
- 500 grams Fresh Squid (cleaned, bodies cut into rings, tentacles kept whole)
- 4 cups Water (for poaching)
- 1 teaspoon Salt (for the poaching water)
The Zesty Dressing
- 4 tablespoons Fresh Lime Juice (about 2-3 juicy limes)
- 3 tablespoons Thai Fish Sauce (Nam Pla) (high quality brand preferred)
- 1 tablespoon Palm Sugar (finely shaved; substitute with brown sugar if needed)
- 3-6 pieces Thai Bird's Eye Chilies (finely minced; adjust to your heat preference)
- 3 cloves Garlic (finely minced or pounded into a paste)
Salad Aromatics & Vegetables
- 3 pieces Shallots (thinly sliced into rounds)
- 1 stalk Lemongrass (bottom white part only, sliced into paper-thin rings)
- 1/2 cup Cherry Tomatoes (halved)
- 2 stalks Chinese Celery (cut into 1-inch lengths)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Mint Leaves (kept whole)
- 2 stalks Spring Onion (cut into 1-inch lengths)
👨🍳 Instructions
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1
Prepare the squid by scoring the inside of the tubes in a diamond pattern if desired, then cut into bite-sized rings. Keep the tentacles intact.
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2
In a small mixing bowl, whisk together the lime juice, fish sauce, and palm sugar until the sugar is completely dissolved.
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3
Stir the minced garlic and Thai bird's eye chilies into the dressing. Set aside to let the flavors meld while you prepare the rest of the ingredients.
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4
Bring 4 cups of water to a rolling boil in a medium pot and add the salt.
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5
Prepare an ice bath in a separate bowl to stop the cooking process immediately after poaching.
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6
Drop the squid into the boiling water. Cook for only 45 to 60 seconds—the squid should turn opaque and curl slightly. Do not overcook or it will become rubbery.
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7
Quickly remove the squid with a slotted spoon and plunge it into the ice bath for 30 seconds.
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8
Drain the squid thoroughly. It is crucial to pat the squid dry with paper towels so the excess water doesn't dilute your dressing.
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9
In a large mixing bowl, combine the drained squid, sliced shallots, lemongrass, and cherry tomatoes.
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10
Pour the prepared dressing over the squid mixture and toss gently to coat every piece.
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11
Add the Chinese celery, spring onions, cilantro, and mint leaves to the bowl.
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12
Toss one final time with a light hand to ensure the herbs stay fresh and unbruised.
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13
Taste the salad. It should be a punchy balance of sour and salty with a lingering heat. Adjust with a splash more fish sauce or lime if needed.
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14
Transfer to a serving platter and serve immediately while the squid is still slightly chilled or at room temperature.
💡 Chef's Tips
Always use the freshest squid available; if it smells 'fishy' before cooking, it's not fresh enough for a salad. To get the lemongrass paper-thin, peel away the tough outer layers until you reach the purple-tinted core. If you find the chilies too hot, remove the seeds before mincing to keep the flavor without the intense burn. Do not dress the salad until right before serving, as the lime juice will 'cook' the herbs and make them wilt. Patting the squid dry is the 'secret' step—it ensures the vibrant dressing clings to the seafood rather than pooling at the bottom.
🍽️ Serving Suggestions
Serve as part of a traditional Thai family-style meal alongside steaming jasmine rice. Pairs beautifully with a crisp, cold Lager or a dry Riesling to cut through the spice. Serve alongside a cooling cucumber salad or raw cabbage wedges to provide a crunch and temperature contrast. For a complete seafood feast, pair with Thai garlic prawns or steamed sea bass with lime and chili.