Muois Salad Talays

10 Servings

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Muois Salad Talays Ingredients

2 c Mixed salad veggies	DRESSING
1 c Fresh bean sprouts	1 c Mayonnaise
1 c Chopped onion (we use	1/2 c Tomato ketchup
2 c Cooked seafood; steam enough	2 tb Oyster sauce
2 c Parboiled potato	1 tb Worcestershire sauce
Salt and pepper to taste	2 tb Hot Thai chili sauce

Instructions for Muois Salad Talays

Date: Tue, 20 Feb 1996 18:14:38 -0500 From: The Meades (by way of Talay means seafood, and salad is the Thai word for, well, salad, actually. You need two cups of mixed salad veggies, to which you add a cup of fresh bean sprouts, and a cup of chopped onion (we use scallions/green onions, but whatever takes your fancy). Steam enough clams, mussels, and other shellfish to yield 2 cups of cooked fish. 2 cups of parboiled potato. (Using Thai sweet potatoes, I split two large potatoes in half lengthwise, and place them in the microwave for 5 minutes on high, then peel them. The surface of the potato exposed to the air turns white, and is cut off and discarded. The potato is then cut into bite sized chunks). The potato is then deep fried in an electric frier for a couple of minutes (Thai potato floats when it is cooked, and you scoop it out and place it on paper towels to drain the oil). Toss the veggies, potato and the shellfish together in a salad bowl and salt and pepper to taste. The dressing consists of one cup of mayonnaise, half a cup of tomato ketchup, two tablespoons of oyster sauce, one tablespoon of Worcestershire sauce and two tablespoons of hot Thai Chili Sauce. If you cant get the Thai chili sauce you could use Tabasco, but it isnt as hot, and is somewhat more salty, so be careful). You then add enough of the dressing to the salad to coat it thoroughly when tossed. The remaining dressing is placed on the table as a dipping sauce, together with a few plates of raw sliced veggies (cucumbers, carrots, etc). CHILE-HEADS DIGEST V2 #246 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: SaladCuisine: Uncategorized

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