Yam Pla Muek Krop (Crispy Squid Salad) ยำปลาหมึกกรอบ
20 small dry squid bodies
2 tablespoons lime juice
8 to 10 fresh prik ki nu
¼ cup roasted peanuts
½ cup thinly sliced onion or shallots
5 or 6 tablespoons sliced mango
½ cup chopped celery
1 bunch cilantro
4 red chiles
lettuce
2 tablespoons nam pla
1 teaspoon palm sugar granules
1 cup oil for frying
Slice squid cross-wide (into rings). Wash with water
and air dry. Add oil in frying pan and heat. Add squid and fry a little until
the squid is golden and crisp. Remove from oil. Dissolve lime juice, nam pla,
and palm sugar. Add sufficient ground, broken prik ki nu to taste. Add crispy
fried squid in a bowl with roasted peanuts. Add the lime juice mixture. Place
lettuce in bowl, add the salad mixture and juices, and garnish with chile and
red chiles. Serve immediately.
Photo: http://www.panix.com
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