Hot and Spicy Thai Squid Salad (Yam Pra-Muek)

A delicious spicy seafood salad combining salt, sweet, bitter, and sour Thai flavors with fresh squid and herbs.

Healthy Seafood Spicy Salad Thai Low Calorie

Estimated Nutrition

Calories

217

kcal / serving

868 kcal total

Carbs

12g

per serving

48 g total

Fat

11g

per serving

44 g total

Protein

17g

per serving

68 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

heaped

CondimentsSauces

tbsp

Thai Fish Sauce

Fruits

0.5

piece

Lime

juice only

NutsSeeds

clove

Garlic

finely chopped

clove

Garlic

finely chopped

piece

Garlic Chives

with flowers, cut into 2.5cm lengths

handful

Mint Leaf

large handful

handful

Thai Basil Leaves

OilsFats

tbsp

Vegetable Oil

tbsp

Sesame Oil

Seafood

400

Squid

baby squid, tentacles reserved

Vegetables

piece

Bird's-Eye Chilly

finely chopped, seeds optional

piece

Spring Onion

trimmed, cut in half and quartered lengthways

piece

Thai Shallot

finely sliced

piece

Plum Cherry Tomatoes

halved

0.5

piece

Cucumber

cut in half, seeds removed, thickly sliced

piece

Ginger

thumb-sized piece, peeled and thinly sliced

Method

Toss squid with the dressing, then mix into the salad and serve immediately.

Grind chillies, garlic, and other dressing ingredients in a mortar and pestle.

Clean squid, halve the bodies, remove skin, and score the flesh.

Combine chives, onions, shallots, tomatoes, cucumber, mint, and basil in a large bowl.

Heat vegetable and sesame oil in a wok and fry ginger until golden-brown.

Add squid and cook for 1.5 minutes until curled and cooked through.