Charcoaled Squid - Pla Muk Yang

      1 lb Whole Squid                         1 tb Soy Sauce
      2 tb Fish Sauce (Nam Pla)

       SAUCE
      6    Cloves Garlic, Minced               3 tb Fish Sauce (Nam Pla)
      1 tb Chopped Cilantro Leaves             3 tb Lime Juice
      1 tb Chopped Onion                       1 tb Palm Sugar

  The aroma of charcoal broiling squid to perfection attracts customers to
  the street stalls of many of the cities and small towns in the southern
  region of Thailand.  The flavor would be enhanced by any number of dipping
  sauces.

  Cut open the squid and remove the entrails, leaving the tentacles intact.
  Remove the skin.

  Place on a rack and charcoal-broil for 2 minutes on each side.  Brush with
  the combined fish sauce and soy sauce during broiling to add color and more
  flavor.

  Mix together the sauce ingredients and pour into a bowl.  Cut the cooked
  squid into 1 inch pieces and serve with the dipping sauce.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.