| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Salad |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fish balls |
| 4 |
lg |
Shrimp (about 10 to the pound in size); shelled and deveined |
| 4 |
|
Crab claws |
| 4 |
|
'bite size' calamari rings |
| 2 |
tb |
Lime juice |
| 1 |
tb |
Prik phom (freshly crushed dried red chilis) |
| 2 |
tb |
Fish stock |
| 1 |
ts |
Sugar |
| 2 |
tb |
Fish sauce |
| 2 |
|
Bai makroot (Kaffir lime leaves); thinly sliced |
| 1 |
tb |
Chopped shallots (purple onions) |
| 2 |
tb |
Spanish onion; chopped |
| 1 |
tb |
Phak chi (coriander leaf); chopped |
INSTRUCTIONS
Date: Wed, 08 May 1996 13:44:58 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
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
Posted to MM-Recipes Digest V3 #239
Date: Mon, 02 Sep 1996 12:02:26 -0400
From: Walt Gray <waltgray@mnsinc.com>
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