Destination
Krabi
The story
Muek phad nam dam ("squid stir-fried in black soy") is one of Thailand's fastest and most-loved seafood dishes: fresh squid rings tossed in a screaming wok with garlic, bird's-eye chili, Chinese celery, dark thick sweet soy sauce (kecap manis) and oyster sauce. The dish cooks in under 4 minutes and comes out glossy black-brown with tender squid that has taken on a mahogany colour from the sweet soy. Sold at every Thai seafood restaurant and Chinese-Thai stir-fry counter — from Bangkok riverside restaurants to Krabi seafood shacks.
Method
Whisk all sauce ingredients in a bowl.
Warm oil in wok over highest heat until smoking.
Add garlic and bird's-eye chilies. Stir 15 seconds.
Add squid rings. Toss aggressively for 90 seconds until just cooked and starting to curl.
Add onion wedges and sauce mix. Toss 60 seconds until glossy.
Add Chinese celery, spring onions and red chilies. Toss 30 seconds — greens should just wilt.
Tip onto a platter.
Serve immediately with jasmine rice, lime wedges and nam pla prik.
Tips
- Fresh squid, not frozen. Frozen goes rubbery in the wok.
- Very hot wok, fast cook. Under 4 minutes total.
- Kecap manis is the flavour marker. Do not substitute regular dark soy.
- Chinese celery. Distinct from regular celery — thinner stems, stronger flavour.
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