Thai Seafood Salad (Yum Talay)

Thai Seafood Salad (Yum Talay)
Photo by Scott Phillips

Ingredients

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

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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