Pla Muk Thod Kreung Recipe

Inspired by Kalaya

Time30m

Serves4

fried curry squid with long hots, lime leaf and nam jim waan

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Ingredients

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Main Ingredients

1 1/8 lb (500 g) squid, cleaned and cut into rings

3 pieces long green chilies, sliced

4 pieces kaffir lime leaves, shredded

3 1/2 oz (100 g) 00 bread flour

1 3/4 oz (50 g) rice flour

2 tsp curry powder

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

5/8 cup (150 ml) water

2 1/8 cup (500 ml) vegetable oil (for frying)

Method

Cooking Instructions

Prepare the Batter

In a mixing bowl, combine the all-purpose flour, rice flour, curry powder, salt, and pepper. Gradually add water while whisking until you achieve a smooth batter.

Heat the Oil

In a deep pan or fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Coat the Squid

Dip the squid rings into the prepared batter, ensuring they are well-coated.

Fry the Squid

Carefully place the battered squid into the hot oil in batches. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.

Add Aromatics

In the same oil, quickly fry the sliced long green chilies and shredded kaffir lime leaves for about 30 seconds until fragrant.

Combine and Serve

Toss the fried squid with the fried chilies and lime leaves. Serve immediately with nam jim waan (sweet chili sauce) on the side.