Imagine a dish that captures the essence of Thai street food, where smoky flavors dance with zesty marinades and tender seafood transforms into a culinary masterpiece. Charcoaled Squid Pla Muk Yang is not just a recipe—it's a journey through the vibrant streets of Thailand, bringing the authentic taste of Bangkok's sizzling grills right to your kitchen. Get ready to impress your guests and tantalize your taste buds with this mouthwatering seafood sensation that promises to elevate your grilling game!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 pound squid, cleaned and cut into rings
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Fresh herbs for garnish
Instructions
- Begin by preparing the squid. Ensure that the squid is cleaned thoroughly, removing any innards and the beak. Cut the cleaned squid into rings, approximately ½ inch thick. Pat them dry with paper towels to remove excess moisture.
- In a mixing bowl, combine the fish sauce, lime juice, and sugar. Stir well until the sugar is completely dissolved. This mixture will serve as a marinade for the squid, enhancing its flavor.
- Add the squid rings to the marinade, ensuring they are well coated. Allow the squid to marinate for about 15 minutes. This will help to infuse the flavors into the squid.
- While the squid is marinating, prepare your grill or charcoal barbecue. If using a charcoal grill, light the charcoal and wait until it is covered with a light gray ash, indicating that it is ready for cooking. If using a gas grill, preheat it to medium-high heat.
- Once the grill is hot, thread the marinated squid rings onto skewers. If using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning. Make sure to leave a little space between each ring to ensure even cooking.
- Place the skewered squid on the grill. Cook for about 2-3 minutes on each side, or until the squid is opaque and slightly charred. Be careful not to overcook the squid, as it can become rubbery.
- Once cooked, remove the squid from the grill and let it rest for a minute. This will help retain its juices and flavor.
- Transfer the charcoaled squid to a serving platter. Garnish with fresh herbs of your choice, such as cilantro or mint, for added flavor and presentation.
- Serve the charcoaled squid warm, accompanied by additional lime wedges for squeezing over the top, and enjoy your delicious Thai-style Pla Muk Yang!
Tips
- Squid Preparation is Key: Always clean the squid thoroughly and pat it completely dry before marinating. Excess moisture prevents proper charring.
- Don't Overcook: Squid cooks incredibly fast! The perfect texture is just 2-3 minutes per side—any longer and you'll end up with rubber-like rings.
- Marinade Magic: Let the squid sit in the fish sauce mixture for at least 15 minutes to maximize flavor penetration.
- Skewer Smartly: Leave small gaps between squid rings on skewers to ensure even cooking and beautiful grill marks.
- High Heat is Your Friend: Use medium-high heat to achieve that perfect charred exterior while keeping the inside tender.
- Fresh Herb Finale: Always garnish with fresh herbs like cilantro or mint to add a bright, aromatic finish to your dish. Pro Chef Secret: For an extra flavor boost, try adding a touch of chili flakes to your marinade for a subtle heat that complements the smoky grilled squid!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 2g
Protein: 20g
Fat: 2g
Saturated Fat: g
Cholesterol: 250mg
