| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Salads, Seafood, Thai, Asian |
5 |
Servings |
INGREDIENTS
| 1/2 |
c |
Squids; cleaned; gutted, Purple skins removed. Cut Into 1" pieces, crosswise |
| 1/2 |
c |
White fish fillets; cut into 1 square pieces |
| 1/2 |
c |
Shrimps; peeled & deveined |
| 1/2 |
c |
Fresh mussels; cleaned |
| 1/2 |
c |
Celery leaves |
| 1/4 |
c |
Peppermint leaves |
| 1 |
ts |
Cilantro roots; minced |
| 1/4 |
c |
Chilies; cut into 1" pieces Or to taste |
| 1 |
ts |
Sugar |
| 4 |
tb |
Lime juice |
| 1 |
ts |
Salt |
| 2 |
tb |
Garlic; minced |
INSTRUCTIONS
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).
Posted to MC-Recipe Digest V1 #754 by Nancy Berry <nlberry@prodigy.net> on
Aug 21, 1997
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