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Yam talay (seafood salad)
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| Artist: |
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| Categories: |
Asian, Ethnic, Fish, Salads, Seafood, Thai |
| Yield: |
4 |
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no rating. |
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Ingredients:
| 4
| | Fish balls | | 4
| large | Shrimp -- shelled and | | | Deveined | | 4
| | Crab claws | | 4
| | 'bite size' calamari rings. | | 2
| tbsp | Lime juice | | 1
| tbsp | Prik phom (freshly crushed | | | Dried red chili | | 2
| tbsp | Fish stock | | 1
| tsp | Sugar | | 2
| tbsp | Fish sauce | | 2
| | Bai makroot (kaffir lime | | | Leaves) -- thinly sliced | | 1
| tbsp | Shallots (purple onions) -- | | | Chopped | | 2
| tbsp | Spanish onion -- chopped | | 1
| tbsp | Phak chi (coriander leaf) -- | | | Chopped |
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Procedures:
| 1 | This variation of yam talay could of course be made with any combination of seafood you have to hand. | | 2 | 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. | | 3 | If you can"t find them use a little extra shrimp and crab. | | 4 | Line a serving bowl with lettuce or kale leaves, mix the non-seafood ingredients in a saucepan, and bring to a gentle simmer. | | 5 | Add the seafood and stir occasionally until the seafood is just cooked. | | 6 | Pour onto the bed of lettuse, and garnish with shredded lettuce, coriander leaves, and slices of cucumber. | | 7 | (serves four as an appetiser). | | 8 | ~- regards colonel ian f. | | 9 | Khuntilanont-philpott systems engineering, vongchavalitkul university, korat 30000, thailand chile-heads list recipe by : colonel i. | | 10 | F. | | 11 | K. |
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