Yam pra muek (Thai squid salad)

    21 min

    A beautiful fresh, spicy and vibrant salad with soft squid. It is most important to taste and adjust seasonings to your liking.


    Udon Thani, Thailand
    1 person made this

    Serves: 2 

    • 400g baby squid
    • 15 cherry tomatoes, halved
    • 1/2 small cucumber, quartered and sliced
    • 5 spring onions, finely sliced
    • 4 small shallots, finely sliced
    • 3 Thai bird's eye chillies, finely sliced
    • 1 small bunch fresh coriander, chopped
    • 2 tablespoons fish sauce
    • juice of 1/2 lime

    Prep:20min  ›  Cook:1min  ›  Ready in:21min 

    1. Clean squid, getting all membranes off and pulling out plastic quill. Cut head off tentacles, then slice body into rings.
    2. Heat small amount of water in pan and add squid. Cook less than a minute until opaque, then drain on kitchen paper and combine with other ingredients
    3. Taste and check seasoning. You cannot taste too much!


    Remember chillies are hot so you can remove the seeds (I don't) and start maybe with one chilli and taste. It is most important to taste. Once added you cannot take away so if this is your first time with Thai food add 1 chilli, 1 tablespoon fish sauce, half of the lime juice and taste! Then if required add more and taste. I love fish sauce, chillies and lime but taste and add more if required.

    See it on my blog


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