Yum Pra-hmik (thai Squid "salad"). Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh Squids.,
1 tbsp: Fresh Ginger Root, Julienne.
1 tbsp: Lemongrass, Sliced Fine.
2 tbsp: Onion, Chopped.
3 tbsp: Lime or Lemon Juice.,
3 tbsp: Fish Sauce.,
1 tbsp: Scallions, Chopped.
1 tbsp: Cilantro, Chopped.
1/2 cup: Mint Leaves.,
10: Crushed Hot Chili Peppers.,
Directions:
Clean and wash the fresh squids, removing all inner matters and skin.
Cut through the side so that the meat is in a single "sheet". Cut the
meat into strips about 3/4" to 1" wide and 2" long. If desired, slash
one side in a close criss-cross patterns, and the strip will curl
into a roll upon cooking. Place the squid pieces into a wire
strainer with long handle. Boil a pot of water, and immerse the
strainer with the squid meat into the boiling water to cook. For
very fresh squid, cook until the meat had turned opaque and heated
through. For frozen, or "not so fresh" squid, it is advisable to cook
a little longer. Lift the squid out of the boiling water and let
drain in the strainer. Place the well drained squid meat into a bowl
and add fish sauce and lime or lemon juice. Adjust tastes by adding
more of either ingredients. The tastes should be tangy sour with
sufficient salty tastes. Add lemongrass, ginger roots (very finely
julienne), and chopped onions, and mix well. (Optionally, you may add
dry ground hot chilli pepper to taste). Place on a serving platter
(lined with lettuce leaves) and topped with chopped scallions,
cilantro, mint leaves, and crushed hot chilli peppers. Translated by
Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr
Tasanont, Manee Suwanpong, and Srisamon Kongpun.
Source from luhu.jp
Cut through the side so that the meat is in a single "sheet". Cut the
meat into strips about 3/4" to 1" wide and 2" long. If desired, slash
one side in a close criss-cross patterns, and the strip will curl
into a roll upon cooking. Place the squid pieces into a wire
strainer with long handle. Boil a pot of water, and immerse the
strainer with the squid meat into the boiling water to cook. For
very fresh squid, cook until the meat had turned opaque and heated
through. For frozen, or "not so fresh" squid, it is advisable to cook
a little longer. Lift the squid out of the boiling water and let
drain in the strainer. Place the well drained squid meat into a bowl
and add fish sauce and lime or lemon juice. Adjust tastes by adding
more of either ingredients. The tastes should be tangy sour with
sufficient salty tastes. Add lemongrass, ginger roots (very finely
julienne), and chopped onions, and mix well. (Optionally, you may add
dry ground hot chilli pepper to taste). Place on a serving platter
(lined with lettuce leaves) and topped with chopped scallions,
cilantro, mint leaves, and crushed hot chilli peppers. Translated by
Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr
Tasanont, Manee Suwanpong, and Srisamon Kongpun.
Source from luhu.jp