Thai cuisine · Salads & Mezze

Yam Pla Muek

Briefly blanched squid rings tossed warm with celery, onions and a fiery chili-lime dressing.

Ingredients · for 4 servings

• 600 g squid tubes
• 1 bunch celery (with leaves)
• 1 red onion
• 150 g cherry tomatoes
• 4 Thai chilies
• 4 cloves garlic
• 4 tbsp lime juice
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 1 bunch cilantro

Instructions

1. Clean the squid tubes inside, score the outside lightly in a diamond pattern and cut into 1.5 cm wide rings so they curl evenly as they cook.
2. Pound the garlic, chilies and palm sugar in a mortar into a paste and stir in lime juice and fish sauce to make a clear, fiery dressing.
3. Cut the celery diagonally into 3 cm pieces, set the leaves aside, slice the onion into fine rings and halve the cherry tomatoes.
4. Bring plenty of salted water to a boil and blanch the squid rings for just 45–60 sec. until opaque white – longer makes them tough.
5. Drain the squid immediately, let it drip briefly and pour the dressing over it while still warm so it soaks up the flavors.
6. Fold in the celery, onion and tomatoes, sprinkle with cilantro and celery leaves and serve lukewarm on a flat platter.