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| 4 | Fish balls |
| 4 gross | Shrimp (about 10 to the pound in size); shelled and deveined |
| 4 | Crab claws |
| 4 | 'bite size' calamari rings |
| 2 Esslöffel | lime juice |
| 1 Esslöffel | Prik phom (freshly crushed dried red chilis) |
| 2 Esslöffel | Fish stock |
| 1 Teelöffel | sugar |
| 2 Esslöffel | fish sauce |
| 2 | Bai makroot (Kaffir lime leaves); thinly sliced |
| 1 Esslöffel | Chopped shallots (purple onions) |
| 2 Esslöffel | spanish onion chopped |
| 1 Esslöffel | Phak chi (coriander leaf); chopped |
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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).
Chile-Heads Digest V2 #314
From Glen Hosey's Recipe Collection Program, hosey@erols. Com
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