Lao Thai seafood salad

The Thai Lao Seafood salad plate is often known as' Yum Talay. Under this Court not to overcook the fish that leads to a tough and rubbery structure. The best way to learn how to make Thai Lao Seafood salad is below you see the videos listed on the site.

Recipe for Thai / Lao Seafood Salad:

1 cup fresh or frozen squid or cuttlefish

1 cup fresh or frozen shrimp

1 cup fresh or frozen mussels

¼ cupchopped bell pepper

¼ cup chopped green onions

¼ cup chopped coriander

¼ cup chopped mint

1 red pepper chopped

3 tablespoons fish sauce

3 tablespoons freshly squeezed lemon

If fish frozen, thaw overnight in the refrigerator. Then drain and rinse with clean water several times to remove any residue. If using fresh fish, thoroughly remove even in cold water and drain any remaining. Bring water to boil in a large pot.Diving octopus or squid in boiling water for up to a minute. Diving for up to two minutes for shrimp and clams up to three minutes. Let the cooked seafood and combine them into a large bowl. Allow seafood to cool to room temperature. The rest of the ingredients in the bowl of seafood salad and mix well. Garnish with mint.