Pla Muk Tod Recipe
Fried squid with a light, crisp coating, served alongside a Thai-style spicy avocado emulsion.
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Ingredients
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Fried Squid (Pla Muk Tod)
Thai-Style Spicy Avocado Emulsion (Sauce)
Garnish and Finish
Method
Fried Squid (Pla Muk Tod)
- 1
Prepare squid
Pat the cleaned squid tubes and tentacles very dry with paper towels. If using tubes, slice into 1/2-inch rings; leave tentacles whole. Chill in the refrigerator while you prepare the batter to keep the squid cold (helps create a crisper crust).
- 2
Make dry mix
In a medium bowl combine all-purpose flour, rice flour, cornstarch, baking powder, salt, and white pepper. Whisk to evenly distribute the baking powder and seasonings.
- 3
Mix batter
Add the ice-cold sparkling water to the dry mix a few tablespoons at a time, stirring gently until a slightly loose, lacy batter forms — it should coat the back of a spoon but remain airy. Do not overmix; small lumps are fine. Keep the batter cold (place bowl in a larger bowl with ice if ambient temperature is warm).
- 4
Heat oil
Pour at least 1 1/2 inches of vegetable oil into a medium, heavy-bottomed pot or deep skillet. Heat to 350°F (175°C). If you do not have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise immediately, browning in about 30–45 seconds.
- 5
Coat and fry
Working in small batches (do not overcrowd), toss the chilled squid rings and tentacles with a light dusting of all-purpose flour (this helps the batter cling). Dip each piece into the batter, letting excess drip off, then gently lower into the hot oil with tongs or a spider. Fry until golden and crisp, about 1 to 2 minutes per batch depending on piece size. Turn pieces if needed for even color.
- 6
Drain
Use a slotted spoon or spider to remove squid and transfer to a wire rack set over a baking sheet or to paper towels. Keep fried squid warm in a 200°F (95°C) oven for up to 10–15 minutes while finishing remaining batches.
- 7
Finish
Season the hot fried squid immediately with a light sprinkle of flaky sea salt or an additional pinch of the salt from the dry mix if desired. Serve hot alongside the avocado emulsion and lime wedges.
Thai-Style Spicy Avocado Emulsion (Sauce)
- 8
Prepare aromatics
Roughly chop the cilantro (including tender stems), bird's eye chilies (remove seeds for milder heat), and peel the garlic clove. Keep ingredients roughly uniform for smooth blending.
- 9
Blend emulsion
In a blender or food processor combine the avocado flesh, cilantro, chilies, garlic, fish sauce, lime juice, palm sugar, and kosher salt. Pulse to combine. With the motor running, slowly stream in the neutral oil to form a creamy emulsion. If the mixture is too thick, add the cold water 1 tablespoon at a time until you reach a silky, spoonable consistency (about 2 tablespoons). Taste and adjust: add more lime for brightness, fish sauce for savory saltiness, or sugar for balance.
- 10
Strain (optional) and chill
For an extra-smooth sauce, press the emulsion through a fine sieve into a bowl, using a spatula to encourage liquid through and discard any fibrous bits. Chill for 10 minutes to let flavors marry, or use immediately at room temperature for stronger herbal notes.
Garnish and Assembly
- 11
Plate
Spoon or pipe a generous portion of the spicy avocado emulsion onto a serving plate or small bowl. Arrange the hot fried squid next to or partially over the sauce so guests can dip. Place lime wedges alongside.
- 12
- 13
Serve
Serve immediately while squid is hot and crisp. Recommend guests squeeze lime over squid and dip into the avocado emulsion.