Yum Pla Meuk ยำปลาหมึก Spicy Calamari And Pork Salad

This has to be one of my very favourite Thai salad, there are no hard to get ingredients here but the different textures and flavours will sure to make it your favourite too. Omit the pork if you are a non-pork eater or not a big fan of "turf and surf".

Apart from having the freshest ingredients you can lay your hands on, the key to success for this dish is not to overcooked the pork and the calamari. If you are unable to get any young ginger, omit it altogether as the old ginger will be too harsh for this dish. Do spend an extra 5 minutes to prepare the fried garlic, it will add the extra nuttiness to your salad. I serve this with Green chicken curry and plenty of steamed rice. If you are a fan of Thai salad don't forget to check out all previous posts, click HERE.

P.S Do have a taste of the chilies before you start the dressing, adjust the amount as you see fit!

serves 4 as part of a Thai meal

you'll need;

2 calamari/squid (400g) cleaned, scored, sliced

1 pork fillet (350g) poached, sliced

100g of young ginger, very thinly sliced

1/2 cup of mint

1/2 cup of coriander leaves
3 spring onions, diagonally sliced

5 shallots, sliced
1 red chili, sliced

fried garlic (optional)

for the dressing;

5 coriander roots, chopped

5 to 8 bird chilies, chopped

3 cloves of garlic, chopped

3  tbs of castor sugar

3 tbs of fish sauce

6 tbs of lime juice

pinch of salt

pound wet spices with a little salt the add in the rest of the ingredients, it should taste hot, salty, sour, and sweet.

Prepare the dressing and have herbs and aromatics ready

Place the pork fillet in a pot of boiling water, turn off the heat with the cover on for 25 minutes. Rest and cut into thin slices. Return the poaching water to a boil and blanch the calamari for 15 to 20 seconds.

Combine everything in a bowl and mix well

Serve right away as a beer snack

Add fried garlic if using. Serve as part of a Thai meal.