Yum Chai Talay Thai Hot And Sour Seafood Salad

Serving Size : 5
Ingredients

for prepare Yum Chai Talay Thai Hot And Sour Seafood Salad

:

Amount	Measure	Ingredient - Preparation Method
1/2	cup	squids; cleaned - gutted
purple skins removed. cut into 1" pieces crosswise yum chai talay thai hot and sour seafood salad
1/2	cup	white fish fillets - cut into
1	square	pieces
1/2	cup	shrimps - peeled and deveined
1/2	cup	fresh mussels - cleaned
1/2	cup	celery leaves
1/4	cup	peppermint leaves
1	teaspoon	cilantro roots - minced
1/4	cup	chilies - cut into 1" pieces
OR to taste yum chai talay thai hot and sour seafood salad
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. Combine 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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