Pla Meuk Yang (Grilled Squid) – Authentic Thai Street Food Recipe
1. Introduction
Thai cuisine is famous for its street food culture, and Pla Meuk Yang (grilled squid) is one of the shining stars you’ll often see sizzling on charcoal grills by the roadside. Smoky, tender, and slightly chewy, this dish is the perfect balance of simplicity and flavor.
Served with a spicy seafood dipping sauce (nam jim seafood), Pla Meuk Yang is a must-try for seafood lovers. The sweetness of fresh squid combined with smoky grill char and the punchy dipping sauce creates a refreshing and addictive experience.
Whether you’re recreating a Thai street food vibe at home or just want a quick and healthy seafood dish, this grilled squid recipe is for you.
2. Ingredients Breakdown
For the Squid
- Fresh squid (500g, cleaned, whole or cut into rings) – The star ingredient; fresh squid ensures sweetness and tenderness.
- Garlic (4 cloves, minced) – Adds aroma.
- White pepper (½ tsp) – Subtle earthy spice.
- Fish sauce (1 tbsp) – Provides salty umami.
- Soy sauce (1 tbsp) – Enhances depth of flavor.
- Vegetable oil (1 tbsp) – Keeps squid from sticking to grill.
- Lime wedges (for garnish) – Bright finishing touch.
For Nam Jim Seafood (Dipping Sauce)
- Garlic (3 cloves) – Base flavor.
- Bird’s eye chilies (5–7, adjust to spice level) – Heat and kick.
- Fish sauce (3 tbsp) – Salty umami.
- Lime juice (3 tbsp, fresh) – Tanginess.
- Sugar (1 tsp, palm sugar preferred) – Balances acidity.
- Cilantro stems (1 tbsp, chopped) – Herbaceous depth.
Substitutions:
- If bird’s eye chilies are too spicy, use milder red chilies.
- Squid can be replaced with cuttlefish or octopus.
- For a vegetarian twist, use king oyster mushrooms and grill them instead.
3. Step-by-Step Instructions
Step 1: Prepare the Squid
- Clean squid thoroughly, removing beak and cartilage. Score the body lightly with a knife to prevent curling.
- Mix garlic, fish sauce, soy sauce, white pepper, and oil.
- Marinate squid for 15–20 minutes.
Step 2: Grill the Squid
- Preheat a charcoal or gas grill to medium-high heat.
- Place squid on grill and cook 2–3 minutes per side, until opaque and slightly charred. Avoid overcooking (squid becomes rubbery quickly).
Step 3: Make the Dipping Sauce
- Pound garlic, chilies, and cilantro stems in a mortar (or blend in a food processor).
- Add fish sauce, lime juice, and sugar. Mix until balanced.
Step 4: Serve
- Slice squid into rings, arrange on a plate, and serve with dipping sauce and lime wedges.
4. Tips and Variations
- Prevent toughness: Grill quickly over high heat — squid should be tender, not rubbery.
- Smokier flavor: Use charcoal instead of gas for authentic Thai street food vibes.
- Extra flavor: Add lemongrass and kaffir lime leaves to the marinade.
- Make it a meal: Serve with jasmine rice and papaya salad (som tum).
5. Serving Suggestions
- Traditionally eaten as street food snack with dipping sauce.
- Pair with sticky rice, som tum, or larb for a Thai-style feast.
- Works well as an appetizer for BBQ parties or seafood platters.
6. Storage and Reheating Instructions
- Fridge: Store grilled squid in an airtight container up to 2 days.
- Freezer: Not recommended (squid loses texture).
- Reheating: Quick reheat in a hot skillet or on the grill for 1–2 minutes. Avoid microwaving (makes squid chewy).
7. Recipe Notes
- Fresh squid is key — frozen works but may release more water.
- Always serve dipping sauce fresh; it loses brightness after a day.
- Marinating too long can make squid mushy — keep it short.
8. Nutrition Information (Per Serving – Approx. 150g squid + sauce)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 210 |
| Fat | 7g |
| Saturated Fat | 1g |
| Carbs | 5g |
| Sugar | 2g |
| Fiber | 1g |
| Protein | 32g |
| Sodium | 900mg |
| Cholesterol | 270mg |
| Iron | 1.2mg |
9. Recipe Card Summary
Course: Appetizer / Main Dish
Cuisine: Thai (Street Food)
Servings: 4
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 25 minutes
Ingredients
- 500g squid, cleaned
- 4 garlic cloves, minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- ½ tsp white pepper
- 1 tbsp vegetable oil
- Lime wedges for garnish
For Nam Jim Seafood:
- 3 garlic cloves
- 5–7 bird’s eye chilies
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tsp sugar
- 1 tbsp cilantro stems
Instructions
- Clean squid and marinate with garlic, fish sauce, soy sauce, pepper, and oil. Rest 20 min.
- Grill squid over high heat, 2–3 min per side.
- Prepare dipping sauce by pounding/blending garlic, chilies, cilantro, then mixing with fish sauce, lime juice, sugar.
- Slice squid, serve with sauce and lime wedges.
🏷️ Diet Tags
- Low Carb
- High Protein
- Dairy-Free
- Gluten-Free (if soy sauce replaced with tamari)
🌿 Health Benefits
- Squid: Low in fat, high in protein, rich in selenium and vitamin B12.
- Chilies: Boost metabolism and vitamin C.
- Garlic & cilantro: Support heart and immune health.
- Lime: Rich in antioxidants and aids digestion.
10. FAQs
Q1: How do I keep grilled squid tender?
Cook over high heat quickly (2–3 minutes per side) to avoid toughness.
Q2: Can I grill squid indoors?
Yes, use a grill pan or broiler if outdoor grill isn’t available.
Q3: What other dipping sauces can I serve?
Sweet chili sauce, soy-lime dipping sauce, or sesame chili oil are great options.
Q4: Can I prepare squid ahead of time?
Yes, clean and marinate in advance, but grill just before serving.
Q5: Is Pla Meuk Yang healthy?
Yes! It’s lean, high in protein, and low in carbs — great for a light, balanced meal.
11. Final Thoughts
Pla Meuk Yang is one of those Thai street food gems that proves simple recipes can be incredibly delicious. With smoky grilled squid, fresh lime, and a bold dipping sauce, it’s an irresistible combination.
Whether you’re planning a Thai-inspired dinner party or just want a light seafood dish, this recipe brings authentic flavors straight to your table.