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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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 (© Photograph by Clay Irving) | The Yum Pla Muek in the picture to the left is a variation made with cabbage, lemongrass, chinese celery, red shallots, pieces of fresh tomato, and firey-hot prik ki nu chiles. |
1 pound medium sized squid or cuttlefish
¼ cup shredded young ginger
1 cup mint leaves
1 cup Chinese soup celery, cut into 1 inch lengths
1 prik ki nu, sliced lenghtwise
1 cup thinly sliced onion
Wash the squid or cutllefish, remove the eyes and other inedible parts, if using squid, skin them. Score the bodies in a crisscross pattern and then cut into 1 ½ inch pieces. Scald the squid or cuttlefish in boiled water for just a short time. Overly long scalding will make them tough.. Toss together with the squid or cuttlefish the onion, ginger, celery, and dressing. Tast and adjust the seasonging as required. Transfer to a bed of mint arranged upon a plate and sprinkle with red chili, Dressing: pound the 2 to 3 hot chilies and 2 tablespoons sliced garlic until finely ground and then mix with ¼ cup lime juice and 3 to 4 table spoons fish sauce.