Spicy Squid Salad or Larb Pla Muk is a Thai style salad. I adapt from larb mou. This is a dish of spicy squid is served as a snack at parties or at home with some beers. You might have a beer and pizza, but Thai people have a beer and spicy salad such as larb mou, larb gai, spicy sefood salad, and here we are spicy salad. The chilli content in the dish spicy and sour 'cuts' through the beer. Medium hot..it wow...
Ingredients serving for 2
- 500 g cleaned squid, cut into well pieces
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp roasted sticky rice powder
- 1 tbsp ground dried red chilli
- 3 tbsp finely chopped spring onion
- 2 tbsp chopped fresh saw leaf coriander
- 2 shallot chopped
- 0.5 cup chicken stock or water
- Mint leaf for garnish
- Fried dry chili for garnish
- White cabbage (side vegetable as desired)
- String bean (side vegetable as desired)
- Sweet basil (side vegetable as desired)
How to Cook:
- Heat water with some salt in a pot until boiling.
- Quickly blanch the squid in salted boiling water, then lift and knock out in cold water.
- Transfer the cooked squid in to pot with handle in stove low heat.
- Add the shallot, sticky rice powder, dried ground chili, lime juice, fish sauce to taste
- Then add spring onion, coriander. Then stir to combine everything well.
- Spoon in to serving plate and garnish with mint leave and fried dried chili.
- Serve together with fresh vegetables such White cabbage, string bean, sweet basil
- Thai people love to eat this dish with fresh vegetables.
- And then "Enjoy"