Squid deep-fried with garlic and white pepper (Khun Nai's pla muk tod kratiem from Chao Lay) from Baan: Recipes and Stories from My Thai Home (page 137) by Kay Plunkett-Hogge

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on September 13, 2019

    I didn't get an even coating on the squid, but the flavour was wonderful. ETA did it again and drained the collected liquid before I tossed in the flour and it was so much better! Really crisp and crunchy, tender squid and lovely pepper and garlic flavour.

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