Recipe: Yum Pla Muk (Thai Spicy Squid Salad)

This is another recipe from the Thai salad cookbook Chow and I once proposed, a project that eventually got rolled into something much more ambitious: Thai Food Stories, forthcoming from Tuttle in June 2027. This particular salad didn’t make it into the new book, but I’ve always loved it, so I’m giving it a home here.

It’s the kind of salad I come back to because it is so wonderfully adaptable. Wherever you are in the world, there’s a good chance you can find some frozen squid in a supermarket freezer, and if you can’t, shrimp, fish, scallops, or a combination of seafood will all work beautifully. You can grill the squid for a little smoky char, add mango or green papaya, or use whatever fruit is looking good.

Yum pla muk, or squid salad, is a delightful and versatile dish that invites creativity and variety. You can use any cut of squid or even a mix of fruits de mer, which might include shrimp and scallops. For a nice smoky flavor, try grilling the squid. Feel free to experiment and add other fruit like mango, green papaya, persimmon, lychee, or the citrus fruit of your choice.

Regardless of the fruit you choose, one key element remains paramount: ensuring the squid is properly drained and dry before adding it to the salad. This step is crucial for the squid to absorb the full spectrum of flavors from the dressing.

Serves 4 Preparation time: 10-15 minutes Cooking time: 2-3 minutes

Ingredients:

• 1 lb (approx 500g) squid or cuttlefish, pineapple cut or sliced into rings.
• 1 Tablespoon vegetable oil
• 2 scallions (spring onion) sliced finely
• ⅓ cup sliced red onion
• 1-2 cups pineapple cut into bite-sized pieces (mango or similar fruits may be substituted)
• 1 cup tomato, cut into bite-sized pieces
• Handful mint leaves
• Handful cilantro (coriander leaves)
• Small head of lettuce or lettuce
• 1-2 limes cut into slices to serve with the salad
• Flaky sea salt & fresh cracked pepper to taste

For the dressing:

• 3 Tablespoons fish sauce
• 1 lime, juiced
• 2 Tablespoons sugar
• 3-6 bird’s eye chilies, sliced finely
• 1 clove garlic, minced
• 1-2 lemongrass stalks, bottom 3 inches, sliced finely
• 2 kaffir lime leaves, chiffonade

In a wok or large pan, add the squid and sauté until just cooked through. You can also grill the squid; just brush it with a little oil before hitting the grill. Once the squid is cooked, make sure to drain all liquid from it, especially if cooking it in a pan. You can do this by giving it a little squeeze with your hands. Set squid aside while you make the dressing.

In a bowl, mix the dressing ingredients together. Allow sugar to fully dissolve, then taste and adjust seasoning as desired.

In a large bowl, add the squid, herbs, fruit, red onion, and scallions. Pour dressing over and mix well. Taste and adjust seasoning as desired. Add mixture to salad greens. Taste and sprinkle with salt and pepper, and serve with additional lime wedges.