Title: Yam Talay (Seafood Salad)
Categories: Thai Fish Salad
Yield: 4 Servings

4		Fish balls
4	lg	Shrimp -- shelled and
		Deveined
4		Crab claws
4		'bite size' calamari rings.
2	tb	Lime juice
1	tb	Prik phom (freshly crushed
		Dried red chili
2	tb	Fish stock
1	ts	Sugar
2	tb	Fish sauce
2		Bai makroot (kaffir lime
		Leaves) -- thinly sliced
1	tb	Shallots (purple onions) --
		Chopped
2	tb	Spanish onion -- chopped
1	tb	Phak chi (coriander leaf) --
		Chopped

This variation of yam talay could of course be made with any combination of seafood you have to hand. It is a popular "pre-drink" food in Thai bars - I leave it to the reader to guess why!

fish and shrimp balls are sold in Asian supermarkets. If you can't find them use a little extra shrimp and crab.

Line a serving bowl with lettuce or kale leaves,

Mix the non-seafood ingredients in a saucepan, and bring to a gentle simmer. Add the seafood and stir occasionally until the seafood is just cooked. Pour onto the bed of lettuse, and garnish with shredded lettuce, coriander leaves, and slices of cucumber.

(serves four as an appetiser).

~- Regards

Colonel Ian F. Khuntilanont-Philpott

Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand

Chile-Heads List

Recipe By : Colonel I. F. K. Philpott

Date: Fri, 5 Jul 1996 12:16:48 -0700

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