Yam Talay Seafood Salad

Serving Size : 4
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

This variation of yam talay could of course be made with any combination of seafood you have to hand. It is a popular "pre-drink" food in Thai bars - I leave it to the reader to guess why! Fish and shrimp balls are sold in Asian supermarkets. If you can't find them use a little extra shrimp and crab. Line a serving bowl with lettuce or kale leaves, Mix the non-seafood ingredients in a saucepan, and bring to a gentle simmer. Add the seafood and stir occasionally until the seafood is just cooked. Pour onto the bed of lettuce, and garnish with shredded lettuce, coriander leaves, and slices of cucumber.

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