Recipe for Tom Yam Talay

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Yield:

Ingredients:

Amount	Ingredient
8 x	freshwater prawns, shelled and deveined
	with tails intact or you can choose not to shell
	the prawns
150 gm	sotong, cleaned and cut into pieces
2 x	blue crabs, cleaned and cut into halves
5 x	piece red snapper fish meat
100 gm	abalone mushrooms
6 cup	chicken stock
20 gm	galangal (lengkuas)
3 stalk	lemon grass (serai)
12 x	cili padi
3 x	roots Chinese parsley
4 tbl	chilli paste in oil (Nam Prik Pao)
8 x	kaffir lime leaves (daun limau purut)
	----------------- Seasoning: ----------------
1 tsp	salt, or to taste
1 x	2 tbsps fish sauce (Nam Pla)
3 x	4 tbsps lime juice
1 tbl	oil
2 tbl	Maggi chicken stock granules

Instructions:

Instructions: Garnishing:
Chopped coriander leaves

Method:
SMASH the galangal and lemon grass slightly. Put them in a pot, add the cili padi, parsley roots and chicken stock.

Bring to a boil and add Nam Prik Pao and kaffir lime leaves. Simmer for 10 minutes.

Put in all the seafood ingredients and mushrooms and bring to a boil until the seafood is cooked. Add in seasoning to taste.

Serve hot and garnish with coriander leaves.

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