Spice up with this healthy fresh flavor with a snap of fingers!
"Yum" is a type of salad in Thai cuisine. Speaking of Yum, I would never forget this super hot and spicy Thai signature appetizer, which I had in Phucket, Thailand some years ago. To Malaysian standard, I'm considered highly tolerant with spicy food. However, the explosive taste of the yum talay (Seafood salad) we got from the street vendor had incredibly blew my head off; it was so spicy it made my eyes water, my nose run and my head sweat! Well, I guess this is the true Thai way of serving Yum, to feature the bold Thai flavors J
Only 3 main steps to prepare this no fuss starter, merely toss in all cooked seafood, seasoned with salty fish sauce, zested up with sour lime juice and topped with fresh herbs of coriander, mints, shallots, sliced onions, tomatoes and last but not least the main gem that spices up the whole dish, the bird eyes chilies. With all these ingredients mixed well , just dish and serves! :-)
|Yum Hoi Mang-Pu (Thai Mussel Salad) 泰式青口沙拉 - featured 17/12/2010|
|Fresh coriander and mints from my garden|
THAI MUSSEL SALAD (YUM HOI MANG PU )
15 fresh mussels, cleaned and de-bearded
5 small Squids, cut into bite size
2-3 Shallots, sliced.
1 Onion, sliced
5-6 Bird eyes chilies (spiciness to your preference)
2 tomatoes, wedges. ( Can be replaced with cherry tomatoes)
Fresh Mint Leaves.
1 Leaf Lettuce.
SEASONING: (TO YOUR TASTE)
3 tbsp Fish Sauce
3 tbsp Lime/Lemon Juice
1 tsp Sugar