|Yum Talay (seafood Salad)|
Any mix of seafood could be used, as long as you retain a contrast in texture and flavour.
Fish balls can be purchased in most Chinese or Asian markets.
If you prepare the shrimp in advance (removing the heads, legs, shells, and veins), you can use the heads, legs, and shells, in preparing the fish stock.
Prepare a serving platter, by lining it with lettuce leaves, and garnishing it with parsley and cucmber slices.
and bring to a gentle simmer, staring to dissolve the sugar.
stir until the meat is cooked through (it only takes about 2 minutes, but the first time you prepare this you might cut a fish ball in half to check it is cooked in the middle).
Remove form the heat, and add:--
Stir to warm through, and then pour onto the serving platter, and garnish with additional parsley or coriander leaves.
Alternatively you can chill it in a fridge and eat cold.
Whilst moderately spicy as described, Thais often add almost alarmingly large quantities of sugar, prik phom (chili powder), prik dong (pickled red chilis), prik nam pla (green chilis in fish sauce) and grated roasted peanuts to yum dishes at the table. There would also be a variety of raw veggies, fresh fruit, and rice, probably sticky rice, to add to the repast.
From: Colonel I. F. K. Philpott
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