Squid with Garlic and Chilli Sauce

Name: Squid with Garlic and Chilli Sauce (Pla Meuk Pao)
Cuisine: Thailand
Ingredients: 200 g (7 oz) squid or cuttlefish, cleaned and skinned; 200 g (7 oz) squid or cuttlefish, cleaned and skinned; 30 mL (2 tablespoons) soy sauce; 5-10 fresh small red or green chillies; 5-10 fresh small red or green chillies; 3 heads pickled garlic, excess skin peeled; 45 mL (3 tablespoons) pickled garlic juice; 1 teaspoon salt; 1 tablespoon white (granulated) sugar

Pla Meuk Pao

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

ONF OF THE GREAT joys in Thailand is going to the beaches on the southern peninsula. There, anything — anything — is obtainable, from massages and horseriding to hamburgers and grilled squid.

Ingredients

200 g (7 oz) squid or cuttlefish, cleaned and skinned
30 mL (

Asia
Thailand
Fish course
Pescatarian
South East Asia

Method

Marinate the squid in the combined soy sauce and sugar for at least 10 minutes but no longer than 1 hour. Grill or broil for about 5 minutes, or until cooked, and serve with the sauce.

To make the garlic and chilli sauce, in a mortar and pestle (or a food processor), crush together the chillies and pickled garlic. In a small pan simmer the pickled garlic juice with the salt and sugar un