Asian Salad Recipes - Thai Mixed Seafood Salad (Yam Chow Lay) Recipe

Ingredients

• 6 large lettuce leaves

• 275g (10oz) mixed seafood

• 1 onion, halved and thinly sliced

• 85g (30z) Chinese celery, cut into thin matchsticks

• 1 young lemon grass stalk, sliced into thin rounds

• 2 spring onions, roughly chopped

• 1 heaped tablespoon thinly sliced kaffir lime leaf 

For the dressing:

• 4 garlic cloves, finely chopped

• 3 small red chilies, finely chopped

• 2 tablespoons fish sauce

• 1 tablespoon palm sugar

• 3 tablespoons lemon juice

Serves 4

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Method:

1. Arrange the lettuce leaves on a serving plate and set aside.

2. Prepare the seafood individually: slice squid into small pieces, soak and debeard mussels (discarding any that remain open when tapped), etc. Then dip all briefly in a large pan of rapidly boiling water.

3. When just cooked through, about 2-3 minutes, remove and discard shells from shellfish, peel and devein prawns, etc. Place in a bowl with the other salad ingredients, stir well and set aside.

4. In another bowl, mix all the dressing ingredients. Pour this over the salad, stir well, turn on the platter and serve.