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Yam Talay (Seafood Salad)

appetizers, salads, thai, shellfish

4 fish balls
4 large shrimp (about 10 to the pound in si; ze), shelled and deveined
4 crab claws
4 'bite size' calamari rings
2 tablespoon lime juice
1 tablespoon prik phom (freshly crushed dried re; d chilis)
2 tablespoon fish stock
1 teaspoon sugar
2 tablespoon fish sauce
2 bai makroot (kaffir lime leaves); thinly sliced
1 tablespoon chopped shallots (purple onions)
2 tablespoon spanish onion; chopped
1 tablespoon phak chi (coriander leaf); chopped

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 can't 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 Hosey's Recipe Collection Program, hosey@erols.com

Yield: 4 servings

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