Yum chai talay
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Shimizu BWHT68A -- purple | ||
| Skins removed | ||
| ½ | cup | White fish fillets -- cut |
| Into | ||
| ½ | cup | Shrimps -- peeled & |
| Deveined | ||
| ½ | cup | Celery leaves |
| 1 | teaspoon | Cilantro roots -- minced |
| To | ||
| 4 | tablespoons | Lime juice |
| 2 | tablespoons | Garlic -- minced |
| ½ | cup | Squids; cleaned, gutted -- |
| Into 1\" pieces, cros | ||
| 1 | Square pieces | |
| ½ | cup | Fresh mussels -- cleaned |
| ¼ | cup | Peppermint leaves |
| ¼ | cup | Chilies -- cut into 1\" |
| Pieces | ||
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Salt |
| Taste | ||
Directions
(Thai Hot and Sour Seafood Salad) 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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