Читать книгу Mini The Boathouse Thai Cookbook - Chef Tummanoon Puunchun - Страница 5

Spicy Seafood Salad (Yam Talay)

150 g (5 oz) fresh squids (4 to 5 small squids)

8 fresh medium prawns (about 150 g/5 oz), peeled and deveined

8 mussels in shells, scrubbed

8 fresh crab claws

200 g (7 oz) white fish fillets such as snapper or halibut, sliced

1 medium onion, thinly sliced

1 tomato, sliced

3 spring onions, cut into lengths

3 stalks (1 cup) Chinese celery, cut into lengths

4 large lettuce leaves, to serve

Dressing

2 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce

1 tablespoon sugar

2 bird's-eye chillies, sliced

3 cloves garlic, minced

1 teaspoon Thai chilli sauce (Sriracha sauce)

1 To make the Dressing, combine all the ingredients in a small bowl and mix well, until the sugar is dissolved.

2 Rinse each squid thoroughly, detaching and discarding the head. Remove the cartilage in the center of the tentacles. Remove the reddish-brown skin from the body sac and scrape the inside of the body sac with the dull edge of a knife. Rinse well. Slice the body sac into rings. Pre-cook the squid pieces by steaming or stir-frying in a little oil for about 1 minute. Set aside.

3 Blanch the prawns in boiling water for 1 minute until just pink. Remove and set aside. Blanch the crab claws in the same manner. When cool, crack the claws and remove the shells.

4 In the same boiling water, cook the mussels until open. Drain and set aside to cool. Remove mussels from the shells.

5 Steam the fish fillets until they are opaque, but still moist. Set aside.

6 Toss the vegetables with the Dressing on a platter, then add all the seafood and gently toss to coat thoroughly with the Dressing. Line four plates with a large lettuce leaf each and arrange the salad on top. Spoon extra Dressing over and serve.

This dish can be made with squid only (Yam Pla-muk). In this case, substitute the seafood mixture with 500 g (1 lb) whole squid and prepare the recipe as above. Garnish with whole mint leaves.

Serves 4

Preparation time: 30 mins

Cooking time: 5 mins

Fragrant Glass Noodle Salad

60 g (2 oz) dried glass noodles (tang hoon)

12 fresh medium prawns (about 200 g/7 oz), peeled and deveined