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–+ servings

Pla Muek Pad Prik Thai Dum Black Pepper Squid

Tender squid flash-fried in a blazing wok with cracked black pepper, garlic, and spring onion for a savoury, peppery Thai street-food classic.
Print Recipe
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Course: Main Course
Cuisine: Thai
Servings: 3 servings
Calories: 250kcal

Ingredients

  • 500 g fresh squid cleaned, scored, cut into rings and pieces
  • 2 tbsp black peppercorns coarsely cracked
  • 5 garlic cloves pounded
  • 3 spring onions cut into 4 cm lengths
  • 2 long red chilies sliced
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce (keto)
  • 1 tbsp coconut aminos
  • 1 tsp erythritol
  • 3 tbsp coconut oil
  • 1 handful celery leaves or coriander to finish

Instructions

  • Pat the squid completely dry so it fries instead of steaming.
  • Mix fish sauce, oyster sauce, coconut aminos, and erythritol in a small bowl.
  • Heat the wok to maximum heat and add the coconut oil.
  • Fry the garlic and cracked pepper for 20 seconds until fragrant.
  • Add the squid and toss constantly for 1 minute.
  • Pour in the sauce, add chilies and spring onions, and toss 1–2 minutes more until just cooked. Do not overcook or the squid turns rubbery.
  • Fold in the celery leaves and serve straight away.

Nutrition

Serving: 1serving | Calories: 250kcal | Protein: 28g | Fat: 12g | Fiber: 1g
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