Muk Dam Khai Khem Recipe

Prepare squid

Rinse squid under cold water and pat dry. Slice tubes into 1/2-inch rings and keep tentacles whole or halved if large. Set aside.

Make ink-salted yolk mixture

In a bowl, mash the cooked salted egg yolks until crumbly. Add squid ink, fish sauce, light soy sauce and white pepper. Stir to form a smooth paste. Taste and adjust: it should be savory and slightly briny.

Combine with aromatics

Add minced garlic, thinly sliced lemongrass and thin red onion to the egg yolk-ink paste. Mix thoroughly so the aromatics are evenly coated. Reserve about 1 tablespoon of this mixture for garnish if desired.

Marinate squid

Toss the squid rings and tentacles with the egg-yolk–ink–aromatic mixture until evenly coated. Let rest 10–15 minutes at room temperature (do not exceed 30 minutes to avoid over-tenderizing).

Cook squid

Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated squid in a single layer (do not overcrowd; cook in two batches if necessary). Sear quickly for 1–1.5 minutes per side until opaque and just cooked through. Remove squid to a warm plate immediately to prevent toughness.

Finish in pan

Return all cooked squid to the pan with any reserved sauce and stir for 20–30 seconds to glaze. Remove from heat.

While the squid rests, whisk together lime juice, chopped chilies, minced garlic, fish sauce and palm sugar until sugar dissolves. Fold in chopped cilantro and thinly sliced shallot. Taste and balance: tangy, spicy, salty and a touch sweet. Keep at room temperature until serving.

Arrange the cooked squid on a serving platter. Spoon any remaining egg-yolk–ink glaze over the top.

Sprinkle crispy fried garlic and fresh cilantro leaves over the squid. Serve immediately with lime wedges and the spicy lime sauce on the side for dipping.

Recommendation: Serve hot so the squid is tender and the salted-egg flavor and squid ink are bright against the fresh, spicy lime sauce.