Spicy calamari pla muk pad ped
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cleaned Squid |
| 5 | Minced Garlic Cloves | |
| 2 | tablespoons | White Wine |
| ⅛ | teaspoon | White Pepper |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Fish Sauce (Nam Pla) |
| 1 | tablespoon | Soy Sauce |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Oil |
| Green Leaf Lettuce Or | ||
| Chinese Lettuce | ||
| Cucumber Slices | ||
| Tomato Slices | ||
| Carrot Slices | ||
| Cilantro Leaves | ||
Directions
MARINADE
GARNISH
Squid is marinated in wine and fish sauce to both tenderize it and add flavor, and is then decorated with carved cucumber, carrot and tomato.
~------------------------------------------------------ ~----------------- Slash the mantle/hood of the squid diagonally, then cut diagonal slashes in the opposite direction. Slice into 2 inch pieces.
Mix together all the marinade ingredients, then add the squid and marinate for 10 minutes.
Heat a large skillet, add the oil and saute the squid on medium-high heat until all the squid curls. Garnish with the ingredients listed above, or with any decoratively carved vegetables, and serve.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.