Yam Pla Meuk

Yam Pla Meuk is a vibrant Thai seafood salad beloved as a room-temperature appetiser at Thai restaurants and family tables alike. Tender squid rings are blanched just briefly — or served raw and marinated — and tossed with a bold lime-fish sauce-chili dressing, lemongrass, shallots, and fresh herbs. It is best assembled just before serving and eaten at room temperature, where the aromatics bloom fully.

Serves: 4

Ingredients

• 500g (1 lb) cleaned squid, body and tentacles
• 3 tbsp (45ml) fresh lime juice
• 2 tbsp (30ml) fish sauce (nam pla)
• 1–2 tsp (5–10g) palm sugar or light brown sugar
• 3–4 fresh bird's eye chilies, thinly sliced (adjust to taste)
• 2 stalks lemongrass, tender inner part only, very thinly sliced
• 4 shallots, thinly sliced
• 2 garlic cloves, very finely minced
• Large handful fresh mint leaves
• Large handful fresh coriander (cilantro) leaves
• 4 kaffir lime leaves, central vein removed, very finely shredded
• Steamed jasmine rice or lettuce cups, to serve

Instructions

1. Score the squid bodies with a shallow crosshatch on the inside, then cut into 3cm (1¼ inch) rings. Keep tentacles whole.
2. Bring a pot of water to a rapid boil. Blanch the squid for no more than 60 seconds until just opaque and the scored rings curl attractively. Immediately plunge into ice water for 1 minute to stop cooking. Drain and pat dry. The squid should be tender, not rubbery.
3. Alternatively, for a raw version: marinate the cleaned squid in lime juice for 20–30 minutes at room temperature until the surface turns opaque (acid-cooked). This yields a softer, more delicate texture.
4. In a large bowl, whisk together the lime juice, fish sauce, and palm sugar until the sugar dissolves. Taste — it should be sour, salty, and just slightly sweet.
5. Add the chili, lemongrass, shallots, garlic, and kaffir lime leaves. Toss with the dressing.
6. Add the squid and toss again. Let sit at room temperature for 5–10 minutes to allow the flavors to meld.
7. Fold in the mint and coriander gently. Transfer to a serving plate.
8. Serve immediately at room temperature with jasmine rice or in lettuce cups.

Cook's Notes: The squid goes rubbery fast — do not overcook it. Either brief blanching or acid-marinating gives superior texture to pan-frying. The dressing can be made up to an hour ahead; only add herbs at the last moment.