From the Sea · Thai
Yum Pla Muek (Thai Squid Salad)
Blanched squid rings and tentacles are tossed while still warm in a sharp dressing of lime, fish sauce, garlic and bird's eye chili. Herbs, sliced onion and crunchy celery leaves make this Thai salad refreshing, spicy and gone in minutes.
Test kitchen note: Blanch the squid for only 30 to 45 seconds, then shock it in ice water. It should be just opaque and still tender with a slight bounce.
Method 5 steps
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Whisk the lime juice, fish sauce, sugar, garlic and bird's eye chilies until the sugar dissolves.
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Bring a pot of water to a rolling boil and prepare a bowl of ice water.
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Blanch the squid for 30 to 45 seconds, just until it turns white, then plunge it into the ice water and drain well.
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Toss the squid with the dressing, red onion, bell pepper and red chili strips.
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Fold in the celery leaves and cilantro, taste for balance and serve right away.
That is the whole pie. Enjoy every slice.
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