Thai cuisine · Fish & Seafood

Pla Muek Yat Sai Neung

Squid tubes stuffed with ground meat, glass noodles and cilantro, steamed and served sliced with lime sauce.

Ingredients · for 4 servings

• 8 squid tubes (about 12 cm each)
• 300 g ground chicken
• 100 g glass noodles
• 1 bunch cilantro
• 4 cloves garlic
• 1 tsp white peppercorns
• 2 tbsp fish sauce
• 1 tsp palm sugar
• 2 spring onions
• 3 limes
• 3 red chilies

Instructions

1. Soak the glass noodles in cold water for 8 min, drain, and cut into 2 cm short pieces; clean the squid tubes inside, remove the wings, and pat dry.
2. Pound the garlic, peppercorns and finely chopped cilantro stems in a mortar into a paste and mix thoroughly with the ground meat, glass noodles, 1 tbsp fish sauce and the palm sugar.
3. Loosely fill the tubes to at most three-quarters full with the mixture – the squid contracts while cooking – and seal the opening with a toothpick.
4. Place the stuffed tubes on a heatproof plate, prick several times with a needle so steam can escape, and steam covered over boiling water for 15–18 min until the filling is firm and the squid is opaque white.
5. Meanwhile, for the sauce, finely chop the chilies and stir together with the juice of two limes, the remaining fish sauce and 2 tbsp of the collected steaming liquid.
6. Let the tubes rest for 3 min, remove the toothpicks, cut into 2 cm thick slices, and arrange with the sauce, cilantro leaves, spring onion rings and lime wedges.