Thai cuisine · Fish & Seafood

Pla Muek Neung Manao

Tender squid steamed for just a few minutes and served in a sauce of lime, garlic and chili.

Ingredients · for 4 servings

• 800 g small squid (cleaned)
• 2 stalks lemongrass
• 6 cloves garlic
• 4 Thai chilies
• 6 tbsp lime juice
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 1 bunch cilantro
• 1 cucumber
• 4 lettuce leaves

Instructions

1. Wash the squid, pat dry and score the tubes all around at 1 cm intervals with a sharp knife so they curl as they cook.
2. Flatten the lemongrass, cut into pieces and add to the steamer water so the steam carries its aroma.
3. Lay the squid on a shallow plate and steam covered over bubbling water for just 4–5 min. until white and just set – catch the released juices.
4. For the sauce, pound the garlic, chilies and cilantro stems in a mortar with the palm sugar into a paste and stir in lime juice, fish sauce and 2 tbsp of the steaming liquid.
5. Slice the cucumber into thin rounds and arrange with the lettuce leaves on a flat platter.
6. Arrange the hot squid on top, pour the sauce generously over it, sprinkle with cilantro leaves and serve immediately.