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Thai Grilled Squid Recipe (Pla Muek Yang)

Thai grilled squid with dipping sauce in clay dishes.

Treat yourself to this easy and delicious Thai grilled squid recipe that never fails to hit the right spots. I love it when the squid is gently marinated and served with a nam jim seafood sauce, just like the ones you'd get at a Thai street food market. Let's fire up the grill and sizzle to perfection!

Thai grilled squid with dipping sauce in clay dishes.

After making this, try one of my most popular Thai seafood recipes: Yum talay, a spicy Thai seafood salad, and pla goong salad with shrimp.

Tips for Thai grilled squid

Pay attention while grilling: Grilling squid ain't like a walk in the park, the skin can burn easily, and you definitely don't want to overcook it because then it will become tough and rubbery! For a perfect chew, you have to grill for a short time over high heat, or for a long time over low heat. I always grill over high heat, about 2–3 minutes each side, or until cooked through with a slightly charred exterior.

Use fresh ingredients: For the best results, flavor wise, you'll need to find some super fresh squid.

Make sauce first: And the dipping sauce? You're going to want it whipped up before the grill starts to smoke!

Oil your grill: Using a brush, add a thin layer of oil, like vegetable oil or olive oil, to your grill to prevent the squid from sticking to it. Make sure not to use too much, brush just once or twice.

Clean squid: Wash the squid and then dry it before grilling, to ensure that the squid cooks evenly and doesn't stick to the grill. After cleaning, pat it dry with a towel or let it air dry for a while.

Close-up of Thai grilled squid, topped with a green dipping sauce, on top of a banana leaf.

Nam jim seafood dipping sauce

Seafood and a dipping sauce go together like pad Thai and peanuts, and in Thailand we love to pair our seafood with nam jim!

This dip will take your grilled squid to a whole level of yummy, trust me! It's bursting with flavor, and it's incredibly easy to whip up in a mortar and pestle.

A hand dipping grilled squid into nam jim seafood sauce.

And all you need are a few simple ingredients like fish sauce, lime, sugar, coriander, mint, chilies, and garlic.

The best part is that you can choose between a refreshing Thai green chili sauce or a nutty nam jim seafood.

In this recipe, I'll be showing you how to make the fresh and herbal green version, which is my favorite.

Ingredients

For the exact measurements, please scroll down to the recipe card at the end of this post.

4 whole squids, dark soy sauce, light soy sauce, and turmeric powder in clay dishes on a bamboo serving tray with flowers.

For the squid

  • Squid - I like to use whole squid, and I always get them from food markets to ensure I get them as fresh as possible. Fresh squid has a clean smell and firm texture, no fishy smell please!
  • Dark soy sauce - This thick, dark-colored sauce is commonly used in Thai cuisine to add a slightly sweet and savory flavor, perfect for marinades.
  • Light soy sauce - A thin sauce that's used to add saltiness and flavor to Asian dishes.
  • Turmeric powder - An orange spice with a slightly bitter flavor, used to add color and flavor.

For the dipping sauce

  • Green chilies - Thai green chilies are available in Asian grocery stores.
  • Fish sauce - Made with fermented fish and salt, has a salty and savory flavor.
  • Coriander, mint, lime, garlic, white sugar

Most ingredients can be found at Asian grocery stores and markets.

Short recipe video

https://www.tiktok.com/@hungryinthailand.com/video/7217363950286015771

How to make pla muek yang

The first step is to marinate the squid. Meanwhile, you can light up the charcoal, and we'll make the dipping sauce.

  1. In a large bowl, mix dark soy sauce, light soy sauce, and turmeric powder. Then, rub the marinade onto each squid and let rest for 30 minutes. Tip: use a plastic glove.Marinated squid inside a clay pot.

  2. Crush chilies and garlic in a mortar and pestle.Crushed chilies and garlic in a mortar and pestle.

  3. Then, add coriander and mint, and mix with the rest. Lastly, add fish sauce, white sugar, and lime juice.A green dipping sauce named nam jim seafood in a stone mortar and pestle.

  4. Apply a small layer of cooking oil to your grill with a brush, only brush once or twice.

  5. Grill the squid over high heat for 2–3 minutes on each side, or until the edges turn slightly charred, and the flesh becomes opaque. While grilling, make small cuts to help the squid cook evenly and to make it visually more appealing.Grilling squid over charcoal and making cuts in it with a sharp knife.

Thai squid Recipe notes

  • Grill over high heat for a short time, 2–3 minutes each side, or until cooked through. Overcooking the squid will make it tough and rubbery.
  • Make the dipping sauce before grilling, you can also make it ahead of time and store it in your refrigerator.
  • Use a mortar and pestle to make the dipping sauce, if you don't have one you can use a food processor.
  • Clean the squid thoroughly and rinse with cold water.
  • Dry the squid before grilling it.

How to serve

There are many ways to enjoy Thai grilled squid with dipping sauce, as an appetizer on itself or as a side-dish with other meals.

As a main-dish, I suggest pairing it with white rice or with other grilled food.

And don't forget to serve it with the refreshing dip nam jim seafood!

How to store

Store in an airtight container in your refrigerator and enjoy it for up to 2 days. However, I suggest eating everything in one go, because when you reheat squid there's a big chance that it will become rubbery!

Frequently asked questions

Can I use a grilling pan to make grilled squid?

Yes, you can use a grilling pan instead of an outdoor grill if that is what you prefer. Heat your grilling pan over high heat until hot, and grill until the squid flesh becomes opaque.

How can I tell if squid is cooked through?

When squid is fully cooked through, the flesh will turn opaque white. When cooking over high heat, it doesn't take long for squid to fully cook through. Avoid overcooking it, since then it will become rubbery and tough. Tip: set a timer when grilling squid.

More Thai grilling recipes you'll love

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Cooking Method ,
Cuisine
Courses , ,
Time
Prep Time: 10 min Cook Time: 10 min Rest Time: 30 min Total Time: 50 mins
Servings 4
Calories 279
Description

Impress your guests with the perfect Thai grilled squid with dipping sauce - a winning combo of savory and spicy flavors.

Ingredients
    For the squid
  • 35 ounces squid
  • 1/2 tablespoon dark soy sauce
  • 1 1/2 tablespoon light soy sauce
  • 1 teaspoon turmeric powder
  • For the dipping sauce
  • a handful green chilies
  • 4 tablespoons fish sauce
  • a pluck of coriander
  • a pluck of mint
  • 4 tablespoons lime juice
  • 3 tablespoons white sugar
  • 5 cloves garlic
Instructions
  1. In a large bowl, mix dark soy sauce, light soy sauce, and turmeric powder. Then, rub the marinade onto each squid and let rest for 30 minutes. Tip: use a plastic glove.

  2. Crush chilies and garlic in a mortar and pestle.

  3. Then, add coriander and mint, and mix with the rest. Lastly, add fish sauce, white sugar, and lime juice.

  4. Apply a small layer of cooking oil to your grill with a brush, only brush once or twice.

  5. Grill the squid over high heat for 2–3 minutes on each side, or until the edges turn slightly charred, and the flesh becomes opaque. While grilling, make small cuts to help the squid cook evenly and to make it visually more appealing.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 279kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.9g5%
Total Carbohydrate 19.8g7%
Dietary Fiber 0.1g1%
Sugars 10.1g
Protein 40.2g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Use the nutrition card in this recipe as a guideline.
  • Clean the squid thoroughly and rinse with cold water.
  • Dry the squid before grilling it.
  • Grill over high heat for a short time, 2–3 minutes, or until cooked through. Overcooking the squid will make it tough and rubbery.
  • Using a brush, add a thin layer of oil, like vegetable oil or olive oil, to your grill to prevent the squid from sticking to it. Make sure not to use too much, brush just once or twice.
  • Make the dipping sauce before grilling, you can also make it ahead of time and store it in your refrigerator.
  • Serve as an appetizer, as a side-dish, or as a main-dish with white rice.
  • Store in your refrigerator in an airtight container for up to 2 days.
Keywords: Thai grilled squid with dipping sauce, grilled squid, Thai grilled squid

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