Recipe - Pla Muk Tang (Charcoaled Squid)

1 pound Whole Squid
2 tablespoon Fish Sauce (Nam Pla)
1 tablespoon Soy Sauce

SAUCE
6 Cloves Garlic, Minced
1 tablespoon Chopped Cilantro Leaves
1 tablespoon Chopped Onion
3 tablespoon Fish Sauce (Nam Pla)
3 tablespoon Lime Juice
1 tablespoon Palm Sugar

The aroma of charcoal broiling squid to perfection attracts customers to
the street stalls of many of the cities and small towns in the southern
region of Thailand. The flavor would be enhanced by any number of dipping
sauces.
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Cut open the squid and remove the entrails, leaving the tentacles intact.
Remove the skin.

Place on a rack and charcoalbroil for 2 minutes on each side. Brush with
the combined fish sauce and soy sauce during broiling to add color and more
flavor.

Mix together the sauce ingredients and pour into a bowl. Cut the cooked
squid into 1 inch pieces and serve with the dipping sauce.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip