© Copyright 1995-2020, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
Servings: Serves four as an appetiser
This variation of yum talay could of course be made with any combination of seafood you have to hand. It is a popular "pre-drink" food in Thai bars - I leave it to the reader to guess why!
Fish and shrimp balls are sold in Asian supermarkets. If you can't find them use a little extra shrimp and crab.
|The picture to the left is Yum Talay at a the Sugar Hut restaurant in Pattaya, Thailand. Instead of cilantro, this version used bai maeng-lak (lemon basil). Its flavor blended nicely with the salad. You can see the crab claws and large legs with a chunk of backfin meat, mussels, and shrimp, but underneath there were a few pieces of perfectly cooked white fish chunks. Oh! It was good!|
4 fish balls
4 large shrimp, about 10 to the pound in size, shelled and deveined
4 crab claws
4 'bite size' calamari rings.
2 tablespoons of lime juice
1 tablespoon of prik phom (freshly crushed dried red chilis)
2 tablespoons of fish stock
1 teaspoon of sugar
2 tablespoons of fish sauce
2 bai makroot (kaffir lime leaves), thinly sliced
1 tablespoon chopped shallots (purple onions)
2 tablespoons of 'spanish' onion, chopped
1 tablespoon of phak chi (cilantro leaf), chopped
Line a serving bowl with lettuce or kale leaves.
Mix the non-seafood ingredients in a saucepan, and bring to a gentle simmer. Add the seafood and stir occasionally until the seafood is just cooked. Pour onto the bed of lettuce, and garnish with shredded lettuce, cilantro leaves, and slices of cucumber.