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Ingredientes
- Â Â Lettuce or possibly kale leaves as needed
- 4 x fish balls
- 4 lrg shrimp (abt 10 per lb size) shelled, deveined
- 4 x crab claws
- 4 x bite-size calamari rings
- 2 Tbsp. lime juice
- 1 Tbsp. Thai chili pwdr
- 2 Tbsp. fish stock or possibly chicken stock
- 1 tsp sugar
- 2 Tbsp. fish sauce
- 3 x fresh kaffir lime leaves - (to 4) shredded
- 1 Tbsp. minced shallots (or possibly small red or possibly purple onions)
- 2 Tbsp. minced Spanish onion
- 1 Tbsp. minced coriander leaf
Direcciones
- Line a serving bowl with lettuce or possibly kale leaves.
- Mix the non-seafood ingredients in a saucepan, and bring to a gentle simmer. Add in the seafood and stir occasionally till the seafood is just cooked.
- Pour onto the bed of lettuce, and garnish with shredded lettuce, coriander leaves, and slices of cucumber.
- This recipe yields 4 servings.
- Comments: This variation of yam talay could of course be made with any combination of seafood you have to hand. It is a popular "pre-drink" food in Thai bars.
- Fish and shrimp balls are sold in Asian supermarkets. If you cannot find them use a little extra shrimp and crab.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 31 | |
| Calories from Fat 5 | 16% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 754mg | 31% |
| Potassium 156mg | 4% |
| Total Carbs 4.54g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.95g | 1% |
| Protein 2.72g | 4% |
