Authentic Thai Yum Pla Muk (Spicy Squid Salad) Recipe

Ingredients

500 grams of fresh squid
3 tablespoons of fish sauce
2 tablespoons of lime juice
1 tablespoon of sugar
1 tablespoon of crushed garlic
2 shallots, thinly sliced
2 stalks of lemongrass, thinly sliced
1 handful of fresh mint leaves
3 red bird’s eye chilies, finely chopped
2 spring onions, finely chopped
1 handful of coriander leaves
Salt, to taste

Steps and instructions

Clean the squid thoroughly, removing the guts and the quill. Rinse thoroughly under running water.
Bring a pot of salted water to a boil. Blanch the squid for about 1 minute until it is just cooked. Drain the water and allow the squid to cool.
In a mixing bowl, combine the fish sauce, lime juice, sugar, and crushed garlic. Stir well until the sugar is completely dissolved.
Add the thinly sliced shallots, lemongrass, chopped bird's eye chilies, and chopped spring onions into the bowl. Mix well with the sauce.
Slice the cooled squid into rings. Add the squid into the mixing bowl and toss it well with the sauce and herbs.
Add the fresh mint leaves and coriander leaves into the salad. Toss well to combine.
Taste the salad. Adjust the seasoning with more fish sauce or lime juice if needed.
Serve the Yum Pla Muk immediately as a side dish or on its own as a light meal.

Tools for making

Cutting board - For preparing and cutting the squid and other ingredients.
Knife - To slice the squid and chop the herbs and vegetables.
Mixing bowl - To combine the ingredients and toss the salad.
Saucepan - To boil water for blanching the squid.
Strainer - To drain the water from the blanched squid.
Measuring spoons - To accurately measure the fish sauce, lime juice, sugar, and garlic.

Recipe variations

Replace squid with shrimp or scallops for a seafood variation.
Add diced cucumber or sliced tomatoes for extra freshness and crunch.
Include shredded carrots or julienned bell peppers for added color and texture.
For a spicier version, increase the amount of bird's eye chilies or add sliced Thai chili peppers.
Experiment with different herbs such as Thai basil or cilantro.
Add a handful of roasted peanuts or cashews for a nutty flavor.
For a vegetarian or vegan option, replace the squid with tofu or tempeh.
If you prefer a sweeter dressing, add a dash of honey or palm sugar to the sauce.
Include a squeeze of fresh orange juice or pineapple juice for a tangy twist.
For a more colorful presentation, garnish with edible flowers or microgreens.

Recipe overview

Yum Pla Muk is a Thai squid salad bursting with flavor. This refreshing and spicy seafood dish combines fresh squid with a vibrant assortment of herbs and spices. What makes it unique is the tangy, slightly sweet, and spicy dressing made from fish sauce, lime juice, garlic, and bird’s eye chilies. With each bite, you can expect a delightful mix of textures from the tender squid to the crunchy shallots and lemongrass. This dish is perfect as a light meal on its own or as a side dish to accompany other Thai favorites. It’s relatively quick and simple to prepare, taking around 30 minutes from start to finish. Enjoy a taste of Thailand with this vibrant and flavorful Yum Pla Muk recipe.

Common questions

How do I clean the squid? - To clean the squid, remove the guts and the quill from the body. Rinse the squid thoroughly under running water to remove any impurities.
How long should I blanch the squid? - Blanch the squid for about 1 minute in boiling salted water until it is just cooked. Avoid overcooking as it can result in tough and rubbery squid.
Can I adjust the spiciness of the salad? - Yes, you can adjust the spiciness of the Yum Pla Muk by adding more or fewer bird's eye chilies according to your preference.
Can I substitute any ingredients? - While it is best to follow the recipe as closely as possible, you can make substitutions based on your taste preferences or ingredient availability. However, note that it may alter the flavor of the dish.
Can I make this salad in advance? - It is recommended to serve Yum Pla Muk immediately after preparing it for optimal taste and texture. The freshness and crunchiness of the herbs and squid are best enjoyed right after mixing.
Can I store leftovers? - Due to the nature of the ingredients, Yum Pla Muk is best consumed fresh. Leftovers may lose their texture and flavors when stored, so it is not recommended to store them for an extended period.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the ingredients and tossing the salad.
Pot - A pot for boiling water to blanch the squid.
Knife - A sharp knife for cleaning and slicing the squid.
Cutting Board - A sturdy cutting board for preparing the ingredients.
Serving Platter - A platter or plate for presenting the Yum Pla Muk.
Tongs - Tongs for handling the blanched squid and tossing the salad.
Spoon - A spoon for mixing the sauce and dressing the salad.
Chopping Board - A separate chopping board for preparing garnishes like herbs and chilies.
Small Bowl - A small bowl for combining the fish sauce, lime juice, sugar, and garlic.
Measuring Spoons - Measuring spoons for accurate measurement of ingredients like fish sauce, lime juice, and sugar.

Origin stories

Yum Pla Muk traces its roots back to the vibrant street food scene of Thailand, where it's known for its perfect blend of hot, sour, sweet and salty flavors. This dish is a testament to the Thai cooking philosophy which values harmony and balance in a meal. Squid is a staple in Thai cuisine due to the country's extensive coastline, and its unique texture gives an intriguing contrast to the crisp fresh herbs in the dish. What's intriguing is that the name of this dish, "Yum Pla Muk," directly translates to "Spicy Squid Salad." However, the word "Yum" in Thai doesn't just mean spicy, it's a type of dish that is meant to tantalize all the taste buds. It's a culinary term that invites one to expect an explosion of flavors, much like the experience of eating this delightful salad.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.