Side Pannel
Yum Chai Talay (Thai Hot and Sour Seafood Salad
Yum Chai Talay (Thai Hot and Sour Seafood Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Asian, Thai, Salads, Seafood
Ingredients List
- 1/2 c Squids; cleaned; gutted,
- -Purple skins removed. Cut
- -Into 1" pieces, crosswise
- 1/2 c White fish fillets; cut into
- -1 square pieces
- 1/2 c Shrimps; peeled & deveined
- 1/2 c Fresh mussels; cleaned
- 1/2 c Celery leaves
- 1/4 c Peppermint leaves
- 1 ts Cilantro roots; minced
- 1/4 c Chilies; cut into 1" pieces
- -Or to taste
- 1 ts Sugar
- 4 tb Lime juice
- 1 ts Salt
- 2 tb 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).
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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