Pla Muek Yang (Grilled Squid)
Tender whole squid brushed with a garlicky tamarind glaze and charred over high heat, finished with lime and fresh chilies. A restaurant-quality Thai seafood dish that's deceptively simple to prepare.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 1.5 lb whole squid, cleaned (body and tentacles)
- 3 clove garlic cloves, peeled
- 2 tablespoon tamarind paste
- 2 tablespoon fish sauce
- 1 whole lime
- 2 whole Thai red chilies, fresh
- ¼ cup cilantro sprigs, fresh
- 3 tablespoon olive oil
Instructions
- 1
Pat the squid body dry with paper towels, pressing gently to remove surface moisture so it will char properly when grilled.
- 2
Place the squid body on a cutting board and score the outside in a crosshatch pattern by making shallow cuts diagonally one direction, then diagonally the other way, spacing them about 0.5 inches apart.
- 3
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots, using a knife or microplane.
- 4
Slice each fresh red chili lengthwise from tip to base, creating two long halves, then slice each half crosswise into thin rings about the thickness of a coin.
- 5
Cut the lime in half, then cut each half into two wedges so you have four lime wedges total for serving.
- 6
Pour 3 tablespoons olive oil into a small bowl and add the minced garlic, 2 tablespoons tamarind paste, and 2 tablespoons fish sauce; stir until the mixture looks smooth and uniform, about 20 seconds.
- 7
Preheat the grill or grill pan to high heat, about 2 minutes, until you can hold your hand 2 inches above the grate for only 1–2 seconds before the heat forces you to pull away.
- 8
Brush both sides of the squid body and all sides of the tentacles with the garlic-tamarind glaze using a basting brush, coating evenly.
- 9
Place the squid body directly on the hot grill grate scored-side down, lay the tentacle cluster next to it, and close the grill or cover the pan with a lid.
- 10
Cook for 2 minutes without moving; you'll smell a charred aroma and see dark brown marks appear through the crosshatch pattern.
- 11
Flip the squid body and tentacles using tongs and brush the uncooked side with any remaining glaze.
- 12
Cook uncovered for 1.5 to 2 minutes more, until the second side is dark brown with charred spots and the body feels firm when poked with your finger, not soft or mushy.
- 13
Transfer the squid to a cutting board and rest it for 1 minute to allow the meat to relax and stay tender when you cut it.
- 14
Slice the squid body crosswise into rings about 0.5 inches thick, and arrange the rings and tentacles on a serving plate in the center.
- 15
Scatter the sliced red chili rings and cilantro sprigs on top of the squid and arrange the lime wedges on the side of the plate.
Tools you’ll need
- paper towels
- cutting board
- sharp knife
- microplane or mincer
- small bowl
- basting brush
- grill or grill pan
- grill tongs
- serving plate
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