Yum chai talay

5 servings

Ingredients

Quantity Ingredient
Shimizu BWHT68A -- purple
Skins removed
½ cup White fish fillets -- cut
Into
½ cup Shrimps -- peeled &
Deveined
½ cup Celery leaves
1 teaspoon Cilantro roots -- minced
To
4 tablespoons Lime juice
2 tablespoons Garlic -- minced
½ cup Squids; cleaned, gutted --
Into 1\" pieces, cros
1 Square pieces
½ cup Fresh mussels -- cleaned
¼ cup Peppermint leaves
¼ cup Chilies -- cut into 1\"
Pieces
1 teaspoon Sugar
1 teaspoon Salt
Taste

Directions

(Thai Hot and Sour Seafood Salad) 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).

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