Thai Seafood Salad (Yum Talay)

Thai Seafood Salad (Yum Talay)
Photo by Scott Phillips

Ingredients

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

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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