Thai Spicy Squid Salad ~ Yum Plak Muk

A spicy squid salad made from fried chopped squid (calamari) and a bed of chilies, mint, coriander leaves (cilantro) and other green vegetables

Ingredients:
300g squid

1 medium onion ~ sliced thinly

3 shallots ~ sliced thinly

4 bird’s-eye chilies (Chili padi) ~ minced

1 small ginger ~ sliced thinly

2½ tbsp lime juice

1½ tbsp Thai fish sauce

1 tomato ~ cut into wedges

1 spring onion ~ chopped

1 sprig coriander leaves ~ chopped

¼ mint leaves ~ chopped

Directions:

1. Clean the squid & cut into bite-sized pieces & crisscross pattern.
2. Blanch the squid in boiling water until it turns opaque.  Remove immediately & drain, then place on a serving platter.
3. Combine the shallots, chilies, onion, ginger, lime juice & fish sauce.
4. Add the tomato wedges, spring onion, coriander & mint leaves.   Serve immediately with steamed rice.