Yam Talay Seafood Salad
Serving Size : 1
Ingredients for prepare Yam Talay Seafood Salad
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | | fish balls |
| 4 | large | shrimp, shelled and deveined |
about 10 to the pound
yam talay seafood salad |
| 4 | | crab claws |
| 4 | | 'bite size' calamari rings. |
| 2 | tablespoons | lime juice |
| 1 | tablespoon | prik phom (freshly crushed dried chiles) |
| 2 | tablespoons | fish stock |
| 1 | teaspoon | sugar |
| 2 | tablespoons | fish sauce |
| 2 | | bai makroot (kaffir lime leaves) - thinly sliced |
| 1 | tablespoon | chopped shallots - (purple onions) |
| 2 | tablespoons | Spanish onion - chopped |
| 1 | tablespoon | phak chi (coriander leaf) - chopped |
recipe Yam Talay Seafood Salad
This variation of yam talay could of course be made with any combination
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of seafood you have to hand. It is a popular "pre-drink" food in Thai bars - I leave it to
Yam Talay Seafood Salad
the reader to guess why! Fish and shrimp balls are sold in
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Asian supermarkets. If you can't find them use a little extra shrimp and
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crab. method Line a serving bowl with lettuce or kale leaves, Mix the non-seafood
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ingredients in a saucepan, and bring to a gentle simmer. Add the seafood and stir occasionally until the seafood
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is just cooked. Pour onto the bed of lettuce, and garnish with shredded lettuce,
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coriander leaves, and slices of cucumber. Recipe By: Muoi Khuntilanont
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