Thai Charred Squid (Pla Muek Yang)
This grilled squid dish, covered in a tangy sauce and topped with peanuts and cilantro, is a Thai roadside treat. Get the recipe for Thai Charred Squid (Pla Muek Yang) ». Matt Taylor-Gross
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Long before she owned a driver’s license or a restaurant—Kin Khao in San Francisco—Pim Techamuanvivit was a connoisseur of Thailand’s best roadside treats. This grilled squid dish, covered in a tangy sauce and topped with peanuts and cilantro, is one of her favorites.

Thai Charred Squid (Pla Muek Yang) Thai Charred Squid (Pla Muek Yang)
This Thai grilled squid dish, covered in a tangy sauce and topped with peanuts and cilantro, is a favorite of Kin Khao's Pim Techamuanvivit.
Yield: serves 2-4

Ingredients

  • 10 cloves garlic, roughly chopped
  • 6 green birds eye chiles, stemmed, seeds removed, and roughly chopped
  • 12 cup palm sugar
  • 5 tbsp. fish sauce
  • 14 cup fresh lime juice
  • 2 lb. squid tubes and tentacles, cleaned
  • 2 tbsp. canola oil
  • Chopped peanuts, for garnish
  • Roughly chopped cilantro, for garnish

Instructions

  1. Combine garlic and chilies in a mortar and pestle and pound until it forms a paste; add sugar and grind until sugar has dissolved. Add fish sauce and lime juice and stir to combine. Set sauce aside. Working with one squid at a time, make 1″ cuts on squid tubes about halfway through; season with salt and pepper. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Brush squid with oil and, using a grill press, cook, until charred and cooked, 4-6 minutes. Transfer to a serving platter and drizzle with sauce; sprinkle with peanuts and cilantro.

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