Yam Talay - seafood salad
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.
4 fish balls
4 large shrimp (about 10 to the pound in size), shelled and deveined
4 crab claws
4 'bite size' calamari rings.
2 tablespoons of lime juice
1 tablespoon of prik phom (freshly crushed dried red chilis)
2 tablespoons of fish stock
1 teaspoon of sugar
2 tablespoons of fish sauce
2 bai makroot (kaffir lime leaves), thinly sliced
1 tablespoon chopped shallots (purple onions)
2 tablespoons of 'spanish' onion, chopped
1 tablespoon of phak chi (coriander leaf), chopped
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 lettuse, and garnish with shredded lettuce,
coriander leaves, and slices of cucumber.
(serves four as an appetiser).
Special thanks to - Muoi Khuntilanont.