Charcoaled Squid - Pla Muk Yang

Title:
Charcoaled Squid - Pla Muk Yang

Yield:
4 Servings

Categories:
Thai,
Seafood




Ingredients:





     1 lb Whole Squid


     2 tb Fish Sauce (Nam Pla)


     1 tb Soy Sauce





-----------------------------------SAUCE-----------------------------------


     6    Cloves Garlic, Minced


     1 tb Chopped Cilantro Leaves


     1 tb Chopped Onion


     3 tb Fish Sauce (Nam Pla)


     3 tb Lime Juice


     1 tb Palm Sugar





 The aroma of charcoal broiling squid to perfection


 attracts customers to the street stalls of many of the


 cities and small towns in the southern region of


 Thailand.  The flavor would be enhanced by any number


 of dipping sauces.


 ~------------------------------------------------------


 ~----------------- Cut open the squid and remove the


 entrails, leaving the tentacles intact. Remove the


 skin.


 


 Place on a rack and charcoal-broil for 2 minutes on


 each side.  Brush with the combined fish sauce and soy


 sauce during broiling to add color and more flavor.


 


 Mix together the sauce ingredients and pour into a


 bowl.  Cut the cooked squid into 1 inch pieces and


 serve with the dipping sauce.


 


 From: Thailand The Beautiful Cookbook.  Typed by Syd


 Bigger.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini