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Growing Chefs! Ontario Pla Muek Yang (Thai Grilled Squid)

Pla Muek Yang (Thai Grilled Squid)

“Thai grilled squid, known as ​“Pla muek yang”, is a much loved street snack on the bustling streets of Thailand. This squid is transformed with a delightful blend of herbs and spices, sizzling over hot charcoal before being served with a refreshing hot, sweet and sour dressing.”
Difficulty
Intermediate
Yield
Serves 8
Ingredients
300 grams squid, cleaned2 handfuls watercress sprigs1 handful bean sprouts small handful Vietnamese mint small handful mint1 shallot, finely sliced1 tablespoon lemongrass, chopped1 tablespoon roasted peanuts (optional)1 tablespoon fried shallots1 bird's eye chilli, chopped

Dressing

Ingredients
1/2 cup coconut water2 tablespoons fish sauce1 tablespoon light soy sauce1/2 cup palm sugar1 long red chilli, chopped1 garlic clove, minced1/2 cup coriander leaves2 centimetre piece ginger, minced1/2 cup lime juice1 tomato, diced salt to taste
Equipment
Knife or safe chopperCutting boardBowls of various sizesMeasuring cupsMeasuring spoonsWhiskSmall potTongsGrillSkewersMortar and pestleTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Soak the skewers in water for 30 minutes.

To prepare the dressing, measure the coconut water, and palm sugar into a small pot, and bring to a boil until sugar is dissolved. Add the fish sauce and the soy sauce to the pot.

Finely chop the chili, garlic, and ginger. Mix these ingredients together with the coriander leaves in a mortar and pestle to make a smooth paste.

Mix the coconut water with the paste, lime juice and tomato. Season with salt to taste.

Prepare the squid by splitting them in half down the middle, and score them in a diamond pattern, being careful not to cut it all of the way through. Marinate the squid for 10 – 15 minutes in enough dressing to coat the squid. Place the squid on the skewers, trying to keep them as flat as possible (you might need to use two skewers for one squid to make sure that they don’t curl when they are cooking).

Gather the ingredients for the salad; the watercress, bean sprouts, vietnamese mint, regular mint, shallots, lemongrass. Set aside the garnishes, the fried shallots, roasted peanut, and bird’s eye chilies.

Get Cooking!

Preheat the grill and lightly brush with oil to make sure that the squid does not stick. When it is fully heated, add the squid and cook for 3 minutes per side, until cooked through but not overcooked.

Mix together the salad ingredients and place the squid on top of the greens and sprouts. Dress with more of the dressing and add the fried shallots, birds eye chilies and roasted peanut if using to garnish.