Home » Thailand Cooking » Pla Muk Tod – Stir-fried Squid with Garlic Recipe

Pla Muk Tod – Stir-fried Squid with Garlic Recipe

Pla Muk Tod - Stir-fried Squid with Garlic Recipe

Pla Muk Tod – Stir-fried Squid with Garlic Recipe

Despite its simplicity and speed of preparation, this is an absolutely delicious way of cooking squid.

Ingredients :

  • 1 lb (500 g) fresh squid
  • 2 tablespoons oil
  • 1/2 cup (100 g) minced garlic
  • 1 teaspoon black peppercorns, crushed
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • Coriander leaves (cilantro) to garnish

Method :

  1. Remove the tentacles from the squid and cut out and discard the hard beak portion. Remove the skin from the body of the squid. Butterfly the squid by making a lengthwise cut along the body of the squid. Clean inside and score the flesh by making diagonal criss-cross slits across the surface. This allows the squid to cook very quickly inside without becoming rubbery. Slice into bite-sized pieces. Dry thoroughly and set aside.
  2. Heat the oil in a wok over medium heat. Fry the garlic until golden-brown, then add the squid and its tentacles, together with the seasonings. Stir-fry for 3-4 minutes, stirring constantly until the squid turns white or starts to curl. Do not overcook. Serve hot sprinkled with coriander leaves.

Note : Be sure to use fresh and not frozen squid, as the latter exudes water when cooked, making it stew rather than fry.

Serves 4
Preparation time : 20 minutes
Cooking time : 7 mins

==============================================

Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

==============================================

See also Thailand Cooking “Panaeng Nuea – Dry Beef Curry Recipe”