Yum Chai Talay (Thai Hot and Sour Seafood Salad)

Recipe Ingredients

1/2 cup	118ml	Squids; cleaned - gutted
		Purple skins removed. Cut
		Into 1" pieces - crosswise
1/2 cup	118ml	White fish fillets - cut into
1		Pieces
1/2 cup	118ml	Shrimps - peeled and deveined
1/2 cup	118ml	Fresh mussels - cleaned
1/2 cup	55g / 1.9oz	Celery leaves
1/4 cup	10g / 0.4oz	Peppermint leaves
1 teaspoon	5ml	Cilantro roots - minced
1/4 cup	59ml	Chilies - cut into 1" pieces
		OR to taste
1 teaspoon	5ml	Sugar
4 tablespoons	60ml	Lime juice
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Garlic - minced

Recipe 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.

Combine 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).

Source:
GRILLIN' AND CHILEN' SHOW #GR3635

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