*  Exported from  MasterCook  *

              YUM CHAI TALAY (THAI HOT & SOUR SEAFOOD SALAD

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Salads                           Seafood
                Thai                             Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Squids; cleaned, gutted
                        Purple skins removed. Cut
                        Into 1" pieces -- crosswise
     1/2  cup           White fish fillets -- cut into
   1                    square pieces
     1/2  cup           Shrimps -- peeled & deveined
     1/2  cup           Fresh mussels -- cleaned
     1/2  cup           Celery leaves
     1/4  cup           Peppermint leaves
   1      teaspoon      Cilantro roots -- minced
     1/4  cup           Chilies -- cut into 1" pieces
                        Or to taste
   1      teaspoon      Sugar
   4      tablespoons   Lime juice
   1      teaspoon      Salt
   2      tablespoons   Garlic -- minced

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).

                   - - - - - - - - - - - - - - - - - -