Thai Seafood Salad (Yum Talay)

Thai Seafood Salad (Yum Talay)
Photo by Scott Phillips

Ingredients

  • 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
  • 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)
  • 1 Tbs. table salt
  • 24 small mussels
  • + 11 more ingredients
    • 2 tsp. finely chopped unseeded fresh hot green chiles (like serrano or jalapeño)
    • 1-½ Tbs. granulated sugar
    • ½ cup sliced English cucumber (halve cucumber lengthwise and slice into ¼-inch-thick half-moons)
    • 2 tsp. finely chopped garlic (2 medium cloves)
    • 6 Tbs. fresh lime juice (from 2 limes)
    • ¼ lb. fresh or pasteurized jumbo lump crabmeat
    • ¼ cup coarsely chopped fresh cilantro
    • 4-½ Tbs. fish sauce
    • ½ cup halved cherry or grape tomatoes
    • 3 Tbs. thinly sliced shallot (1 large)
    • ½ lb. sea scallops or bay scallops

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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