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.