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Name: Muois Salad Talays
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 c Chopped onion (we use; 1 tb Worcestershire Sauce; salt and pepper to taste; 2 tb Hot Thai chili sauce; 1 c Fresh bean sprouts; 2 tb Oyster sauce; 1 c Mayonnaise; 2 c Parboiled potato; 1/2 c Tomato ketchup; 2 c Cooked seafood; steam enough; 2 c Mixed salad veggies

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INGREDIENTS

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

Servings

INSTRUCTIONS

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, G Internet.

NOTES

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Muois Salad Talays

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

Date: Tue, 20 Feb 1996 18:14:38 -0500    From: The Meades <kmeade@ids2.idsonline.com> (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, G Internet.

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Nutrition

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Serving Size: 1 Serving (92g)
Recipe Makes: 10 Servings

Calories: 201
Calories from Fat: 142 (71%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 8.5g
Cholesterol 12.2mg		4 %
Sodium 599.3mg		21 %
Potassium 81.1mg		2 %
Total Carbohydrate 15.6g		5 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 15.4g
Protein 1g		1 %
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.

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Calories per serving: 201

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