Recipe - Muois Salad Talays

2 cup Mixed salad veggies
1 cup Fresh bean sprouts
1 cup Chopped onion (we use
scallions/green onions)
2 cup Cooked seafood; steam enough
clams; mussels, and other
shellfish to yield 2 cups
2 cup Parboiled potato
Salt and pepper to taste

DRESSING
1 cup Mayonnaise
One half cup Tomato ketchup
2 tablespoon Oyster sauce
1 tablespoon Worcestershire sauce
2 tablespoon Hot Thai chili sauce

Date: Tue, 20 Feb 1996 18:14:38 0500

From: The Meades kmeade@ids2.idsonline.com (by way of

Talay means seafood, and salad is the Thai word for, well, salad, actually.

You need two cups of mixed salad veggies, to which you add a cup of fresh
bean sprouts, and a cup of chopped onion (we use scallions/green onions,
but whatever takes your fancy). Steam enough clams, mussels, and other
shellfish to yield 2 cups of cooked fish.

2 cups of parboiled potato. (Using Thai sweet potatoes, I split two large
potatoes in half lengthwise, and place them in the microwave for 5 minutes
on high, then peel them. The surface of the potato exposed to the air turns
white, and is cut off and discarded. The potato is then cut into bite
sized chunks). The potato is then deep fried in an electric frier for a
couple of minutes (Thai potato floats when it is cooked, and you scoop it
out and place it on paper towels to drain the oil).

Toss the veggies, potato and the shellfish together in a salad bowl and
salt and pepper to taste.

The dressing consists of one cup of mayonnaise, half a cup of tomato
ketchup, two tablespoons of oyster sauce, one tablespoon of Worcestershire
sauce and two tablespoons of hot Thai Chili Sauce. If you can't get the
Thai chili sauce you could use Tabasco, but it isn't as hot, and is
somewhat more salty, so be careful). You then add enough of the dressing to
the salad to coat it thoroughly when tossed. The remaining dressing is
placed on the table as a dipping sauce, together with a few plates of raw
cut or sliced up veggies (cucumbers, carrots, etc).

CHILEHEADS DIGEST V2 #246

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