Grilled squid (Pla meuk yang)

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Grilled squid (Pla meuk yang)

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Serves 6

Squid
4	squid or cuttlefish (about 100gm each), skin on, halved, cleaned and scored, tentacles reserved
2 tsp	vegetable, garlic or shallot oil
2 tbsp	coconut cream
To serve:	coriander leaves
Sauce
1	coriander root, scraped
3 cloves	garlic
3-5	fresh red birdseye chillies
2½ tsp	granulated sugar, or to taste
2 tbsp	lime juice, or to taste
1-2 tbsp	fish sauce, or to taste

1	For sauce, combine coriander root and a pinch of sea salt in a mortar and, using a pestle, pound to a paste, add garlic and chillies and pound to a coarse paste. Add sugar, lime juice and fish sauce to taste. The sauce should taste hot, sour, salty and sweet.
2	Combine squid and reserved tentacles with oil and 1 tbsp coconut cream in a small bowl for 1 minute. Barbecue or char-grill squid and tentacles on a heated grill plate, scored-side down, for 1 minute, then drizzle with remaining coconut cream, turn and cook for another 1-2 minutes or until caramelised and opaque. Serve immediately, scattered with coriander leaves and sauce passed separately.

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RECIPE David Thompson PHOTOGRAPHY William Meppem STYLING Rachel Brown

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