Pla Muk Tang (Charcoaled Squid)

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

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

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.

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