Thai Style Salad Recipe
Serves/Makes: 4
Ingredients:
- 3 ounces peeled and veined small spiny-clawed prawns (shrimps)
- 3 steamed crab sculls
- 3 ounces squid (calamari), cut into bite-sized pieces
- 2 hard-boiled eggs
- 3 ounces sliced steamed pork liver
- 3 tablespoons carrot shavings
- 1 lettuce plant
- 3 tablespoons Chinese radish shavings
- 3 tablespoons thinly sliced cucumber
For dressing: - 2 hard-boiled egg yolk
- 3 tablespoons lime juice
- 1 teaspoon well-pounded hot chili
- 1 tablespoon palm sugar
- 1/2 teaspoon salt
- Immerse the prawns, squid, in boiling water until just done.
- Wash and clean the lettuce leaves and place on a serving dish. Arrange the scalded meats on the lettuce, then the carrot, cucumber, and radish, and finally slices of hard-boiled egg.
- Slowly heat some palm sugar in a pot to obtain clear syrup. Mix the lime juice and then stir in the salt, chili, and egg yolk well.
- Pour the dressing over the meats and vegetables on the dish, toss gently, and serve right away.
Note:
This recipe for Thai Style Salad serves/makes: 4
Main Ingredient: Seafood Mix
Preparation Method: Salads
Cuisine: Thai
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