Yum Chai Talay (Thai Hot and Sour Seafood Salad

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1/2 c Squids; cleaned; gutted
1 ts Sugar
1 ts Cilantro roots; minced
1/4 c Peppermint leaves
1/2 c Fresh mussels; cleaned
1/2 c White fish fillets; cut into
1/2 c Shrimps; peeled & deveined
2 tb Garlic; minced
1 ts Salt
1/4 c Chilies; cut into 1" pieces
1/2 c Celery leaves
4 tb Lime juice

Original recipe makes 5



Pound cilantro roots, garlic and chilies in a mortar or blender coarsely. Add sugar, lime juice, salt and blend well, set aside. Bring a pot of water to a boil over high heat. Put squids in a strainer, lower the strainer into the water and boil briefly just until the squids are cooked (DO NOT overcook). Lift the strainer up and drain well. Pour the squids into a mixing bowl and set aside. Bring the water to a boil again and repeat the boiling steps with the fish fillets and mussels. Com- bine the squids, fish, mussels and the dressing well. Add mints and celery leaves and mix briefly. Serve immediately, alone or with cooked rice (goes well with alcoholic beverages). Posted to MC-Recipe Digest V1 #754 by Nancy Berry on Aug 21, 1997

Calories Per Serving: 111 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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