How to Make Thai Squid with Green Peppercorns Asian Cooking Recipe Cuisine

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Thailand Squid with Green Peppercorns (Pla muek kratiem prik)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4 Servings

 1 1/4 lb cleaned squid hoods, washed and dried

 2 tsp chopped fresh coriander root

 3 garlic cloves, crushed

 1/3 cup vegetable oil

 1 oz Thai green peppercorns on the stalk, in brine or lightly crushed fresh

 2 tbsp Thai Mushroom soy sauce

 1/2 tsp sugar

 2/3 cup fresh Thai basil

 green peppercorns to garnish

Directions:

 Cut the squid hoods in half lengthways. Make sure the quills are removed and scored a diamond patter on the inside. Cut into 1.5-inch pieces

 Put coriander, 1 clove garlic and 1 tbsp oil in food processor (or mortar and pestle) and make into a paste. Mix the squid into the paste and marinate for at least 30 minutes.

 Heat wok over high heart. Add squid pieces and remaining garlic and stir fry for 1 minutes.
Add peppercorns and stir fry for 2 more minutes. Add soy sauce, sugar and stir until sugar has dissolved. Serve immediately with basil and garnish.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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