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Fried Squid Salad (Yam Pla Muk Grob)
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Source: Vatch's Thai Cookbook, p.124
| 1 small | lime |
| Vegetable oil for frying | |
| 7 oz. | cleaned baby squids, sliced into rings |
| 30 | fresh sweet basil leaves |
| 2 stalks | lemongrass, finely chopped |
| 10 | kaffir lime leaves, finely sliced/shredded |
| 1 cup | roasted peanuts |
| 5 | Thai chili peppers (prik kee noo), finely chopped |
| 1/2 teaspoon | salt |
Cut limes into quaters, remove and discard core and seeds. Dice with skin into tiny cubes. Remove any remaining seeds.
Deep fry squid. Deep fry Basil, lemongrass and kaffir lime leaves. Combine all.
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