*  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).
 
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