Thai Seafood Salad (Yum Talay)

Thai Seafood Salad (Yum Talay)
Photo by Scott Phillips

Ingredients

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