Yam Talay (Seafood Salad)

4 Servings

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Yam Talay (Seafood Salad) Ingredients

4 Fish balls	1 ts Sugar
4 lg Shrimp (about 10 to the	2 tb Fish sauce
4 Crab claws	2 Bai makroot (Kaffir lime
2 tb Lime juice	1 tb Chopped shallots (purple
1 tb Prik phom (freshly crushed	2 tb Spanish onion; chopped
2 tb Fish stock	1 tb Phak chi (coriander leaf);

Instructions for Yam Talay (Seafood Salad)

Date: Wed, 08 May 1996 13:44:58 -0700 From: "Colonel I. F. K. Philpott" 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 cant 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 lettuse, and garnish with shredded lettuce, coriander leaves, and slices of cucumber. (serves four as an appetiser). CHILE-HEADS DIGEST V2 #314 From Glen Hoseys Recipe Collection Program, hosey@erols.com Posted to MM-Recipes Digest V3 #239 Date: Mon, 02 Sep 1996 12:02:26 -0400 From: Walt Gray

Main Ingredient: ShrimpCuisine: Uncategorized