Yum chai talay (thai hot & sour seafood salad

Yield: 5 servings

Measure Ingredient
½ cup Squids; cleaned, gutted
\N \N Purple skins removed. Cut
\N \N Into 1\" pieces -- crosswise
½ cup White fish fillets -- cut
\N \N Into
1 \N Square pieces
½ cup Shrimps -- peeled &
\N \N Deveined
½ cup Fresh mussels -- cleaned
½ cup Celery leaves
¼ cup Peppermint leaves
1 teaspoon Cilantro roots -- minced
¼ cup Chilies -- cut into 1\"
\N \N Pieces
\N \N Or to taste
1 teaspoon Sugar
4 tablespoons Lime juice
1 teaspoon Salt
2 tablespoons Garlic -- minced

Pound cilantro roots, garlic and chilies in a mortar or blender coarsely. Add sugar, lime juice, salt and blend well, set aside.

Bring a pot of water to a boil over high heat. Put squids in a strainer, lower the strainer into the water and boil briefly just until the squids are cooked (DO NOT overcook). Lift the strainer up and drain well. Pour the squids into a mixing bowl and set aside.

Bring the water to a boil again and repeat the boiling steps with the fish fillets and mussels. Com- bine the squids, fish, mussels and the dressing well. Add mints and celery leaves and mix briefly. Serve immediately, alone or with cooked rice (goes well with alcoholic beverages).

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