Grilled squid (Pla meuk yang)


  • Serves 6 people

  • Squid
  • 4 squid or cuttlefish (about 100gm each), skin on, halved, cleaned and scored, tentacles reserved
  • 2 tsp vegetable, garlic or shallot oil
  • 2 tbsp coconut cream
  • To serve: coriander leaves
  • Sauce
  • 1 coriander root, scraped
  • 3 cloves garlic
  • 3-5 fresh red birdseye chillies
  • 2½ tsp granulated sugar, or to taste
  • 2 tbsp lime juice, or to taste
  • 1-2 tbsp fish sauce, or to taste
01   For sauce, combine coriander root and a pinch of sea salt in a mortar and, using a pestle, pound to a paste, add garlic and chillies and pound to a coarse paste. Add sugar, lime juice and fish sauce to taste. The sauce should taste hot, sour, salty and sweet.
02   Combine squid and reserved tentacles with oil and 1 tbsp coconut cream in a small bowl for 1 minute. Barbecue or char-grill squid and tentacles on a heated grill plate, scored-side down, for 1 minute, then drizzle with remaining coconut cream, turn and cook for another 1-2 minutes or until caramelised and opaque. Serve immediately, scattered with coriander leaves and sauce passed separately.
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