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Mortar & Pestle
This dish can be found in many guises, originating from Thailand, Vietnam, and Laos, as well as Cambodia. The squid is tenderized with a little salt, sugar, and lime juice and then grilled on skewers over hot coals or in a grill pan.


Posted by Ryland Peters & Small Published See Ryland Peters & Small's 148 projects » © 2022 Ryland Peters & Small / Ryland Peters & Small · Reproduced with permission. · Mortar & Pestle published by Ryland Peters & Small (£9.99) Photography © Ryland Peters & Small
  • Step 1

    Soak the noodles in a bowlful of hot water for
30 minutes until softened. Drain well, shake dry, and set aside in a large mixing bowl.

  • Step 2

    To make the dressing, pound the coriander stalks, leaves, and roots together in a mortar and pestle (you need approximately a teaspoon of paste), then combine with all the other dressing ingredients in a small bowl. Stir well to dissolve the sugar.

  • Step 3

    Next prepare the squid. Cut the cleaned squid bodies in half and score the inside of the flesh with a sharp knife to make a diamond pattern. Cut into 2-inch/ 5-cm pieces. Put the squid in a large mixing bowl and add the salt, sugar, and lime juice, and rub well into the flesh. Set aside for 10 minutes, then thread the squid onto the pre-soaked skewers and set aside.

  • Step 4

    Meanwhile, put the remaining salad ingredients in a separate large mixing bowl, add 1 tablespoon of the dressing, and toss well to coat. Add the noodles and toss again to mix.

  • Step 5

    Preheat a stovetop ridged grill pan (or a frying pan) over a high heat and when it starts to smoke, add the squid and cook for 1 minute on each side until charred. Remove the squid from the skewers and add to the noodles, drizzling the remaining dressing over the top. Toss well to coat and serve immediately, garnished with deep-fried shallots.

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