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Yam Mun Sen (Spicy Seafood Salad) |
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Written by yorky
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Saturday, 02 June 2007 |
Ingredients
- 7 Small fresh green chilies (prik kee noo)
- 2 tblsp Thai fish sauce
- 1/2 tsp Sugar
- 5 Garlic cloves
- 2 pce Coriander root
- 2 tblsp Lemon juice
- 150 gm Sea bass or perch, sliced thin
- 150 gm Fresh prawns, shelled
- 150 gm Squid, sliced
- 1/2 cup Spring onions, chopped
- 100 gm Onion, sliced
- 50 gm Celery, with leaf
Method
Pound the chili, fish sauce, sugar, garlic and coriander in a mortar.
Cook the fish and seafood in salted water. Drain and place in a bowl. Add the pounded paste and remaining ingredients and mix. |