Yum chai talay (thai hot and sour seafood salad
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Squids; cleaned; gutted, Purple skins removed. Cut Into 1\" pieces, crosswise |
| ½ | cup | White fish fillets; cut into 1 square pieces |
| ½ | cup | Shrimps; peeled & 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\" pieces Or to taste |
| 1 | teaspoon | Sugar |
| 4 | tablespoons | Lime juice |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Garlic; minced |
Directions
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).
Posted to MC-Recipe Digest V1 #754 by Nancy Berry <nlberry@...> on Aug 21, 1997