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"Yum Talay" - Seafood Salad


It says salad, but note that most Thai salads don't have a lot of vegetables!
This particular dish is easy to prepare and can be served as either an appetizer, or as part of the main course. It is normally prepared spicy, however you may feel the need to decrease the amount of chili that you use during preparation.

1/2 pound of shrimp
4 imitation crab meat sticks, sliced into 1/4" chunks
2 oz. squid, cut into bite sized pieces
2 tablespoons of lime juice
1 tablespoon dry red chili, ground
2 tablespoons fish sauce
1 teaspoon palm sugar (or substitute regular sugar)
1 teaspoon shrimp paste (Ka-pi)
1 teaspoon very finely sliced jalapenos
1 shallot, sliced thin
2 lime leaves, sliced thin
2 tablespoons onion, chopped

Add the fish sauce, lime juice, red chili, palm sugar, and shrimp paste into a small saucepan, bring to a simmer. Add in the seafood and jalapenos. Cook for about 2 minutes, or until the seafood is cooked through. Remove from the heat, and add in the lime leaves, shallots, and onions.
Serve at room temperature.







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