Try this Yum Chai Talay (Thai Hot and Sour Seafood Salad recipe, or contribute your own.
Suggest a better descriptionPound 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
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 5 | ||
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Calories: 111 | ||
Calories from Fat: 22 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 104.5mg | 32 % | |
Sodium 99.7mg | 3 % | |
Potassium 287.1mg | 8 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 6.8g | ||
Protein 14.7g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
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