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Recipe from: Colonel Ian F. Khuntilanont-Philpott
Thale means seafood, and salad is the Thai word for, well, salad, actually. :-)
You need two cups of mixed salad veggies, to which you add a cup of fresh bean sprouts, and a cup of chopped onion (we use scallions/green onions, but whatever takes your fancy).
Steam enough clams, mussels, and other shellfish to yield 2 cups of cooked fish.
2 cups of parboiled potato. (Using Thai sweet potatoes, I split two large potatoes in half lengthwise, and place them in the microwave for 5 minutes on high, then peel them. The surface of the potato exposed to the air turns white, and is cut off and discarded. The potato is then cut into bite sized chunks). The potato is then deep fried in an electric frier for a couple of minutes (Thai potato floats when it is cooked, and you scoop it out and place it on paper towels to drain the oil).
Toss the veggies, potato and the shellfish together in a salad bowl and salt and pepper to taste.
The dressing consists of one cup of mayonnaise, half a cup of tomato ketchup, two tablespoons of oyster sauce, one tablespoon of Worcestershire sauce and two tablespoons of hot Thai Chili Sauce. If you can't get the Thai chili sauce you could use Tabasco, but it isn't as hot, and is somewhat more salty, so be careful). You then add enough of the dressing to the salad to coat it thoroughly when tossed. The remaining dressing is placed on the table as a dipping sauce, together with a few plates of raw sliced veggies (cucumbers, carrots, etc).