Recipe for Thai Seafood Salad - (Yum Talay) 
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Yield:
4
Ingredients:
Amount Ingredient
Lettuce or kale leaves as needed
4 x fish balls
4 lrg shrimp (abt 10 per lb size) shelled, deveined
4 x crab claws
4 x bite-size calamari rings
2 tbl lime juice
1 tbl Thai chili powder
2 tbl fish stock or chicken stock
1 tsp sugar
2 tbl fish sauce
3 x fresh kaffir lime leaves - (to 4) shredded
1 tbl chopped shallots (or small red or purple onions)
2 tbl chopped Spanish onion
Instructions:
Instructions: 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 lettuce, and garnish with shredded lettuce, coriander leaves, and slices of cucumber.

This recipe yields 4 servings.

Comments: 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.

Fish and shrimp balls are sold in Asian supermarkets. If you cant find them use a little extra shrimp and crab.

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