Thai Seafood Salad (Yum Talay)

Thai Seafood Salad (Yum Talay)
Photo by Scott Phillips

Ingredients

  • 24 small mussels
  • ¼ cup coarsely chopped fresh cilantro
  • 4-½ Tbs. fish sauce
  • ½ cup sliced English cucumber (halve cucumber lengthwise and slice into ¼-inch-thick half-moons)
  • 1-½ Tbs. granulated sugar
  • 2 tsp. finely chopped garlic (2 medium cloves)
  • ½ cup halved cherry or grape tomatoes
  • + 11 more ingredients
    • 3 Tbs. thinly sliced shallot (1 large)
    • ½ lb. sea scallops or bay scallops
    • 1 Tbs. table salt
    • 2 cups bite-size pieces of Boston lettuce, rinsed and spun dry (1 large head)
    • ½ lb. cleaned squid, bodies sliced crosswise into ¼-inch rings and tentacles cut in half if large
    • 6 Tbs. fresh lime juice (from 2 limes)
    • ¾ lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined
    • ¼ cup coarsely chopped fresh mint
    • 1/3 cup thinly sliced scallions (4 to 5, white and green parts)
    • ¼ lb. fresh or pasteurized jumbo lump crabmeat
    • 2 tsp. finely chopped unseeded fresh hot green chiles (like serrano or jalapeño)

Scrub the mussels well under running water and pull off any "beards." Discard any mussels that don't close tightly when tapped on the counter. Put closed mussels in a medium saucepan. Add about 1/2 cup water, just enough to cover the bottom of the pan by about 1/4 inch. Cover and set over high he...

View full recipe at Fine Cooking

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