Wednesday, June 29, 2011

Spicy Squid Salad

Spicy Squid Salad or Larb Pla Meuk 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 beer or whisky. You might have a beer and pizza, but Thai people have a beer and spicy pork. The chilli content in the dish 'cuts' through the beer. Medium hot.

- 500 g cleaned squid, cut into well pieces
- 2 tbsp fresh mint leaves
- 3 tbsp lime juice

Spicy Squid Salad
- 2 tbsp fish sauce
- 2 tbsp roasted sticky rice powder
- 3 tbsp finely chopped spring onion
- 2 tbsp coarsely chopped fresh coriander
- 1 tbsp coarsely ground dried red chilli
- ½ tsp sugar
- ½ cup coarsely chopped shallot
- 1 cup water (or chicken stock)
- 2 wedges green cabbage
- 5 green beans, trimmed and halved crosswise

How to Cook:
- Heat water in a pot until boiling.

- Then scald the squid in boiled water for just a short time. Remove and drain.

- Transfer the cooked squid to a medium bowl.

- Add the shallot, spring onion, coriander, and most of the mint, reserving a few leaves for a garnish.

- Add the lime juice, fish sauce, rice powder, chilli, and sugar.

- Then stir to combine everything well.

- Before serving, garnish the serving dish with the cabbage, green bean, and mint.

- Thai people love to eat this dish with fresh vegetables.

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