Thai & Lao Salad Recipes

A Thai / Laos girl, Manivan Larprom shows you how to cook Thai & Lao food through her videos. Her authentic cuisine roots from Sakon Nakhon, Thailand and Paksan, Laos. Enjoy!

Tuesday, June 20, 2006

Thai Lao Seafood Salad

Recipe for the Thai / Lao Seafood Salad:
1 cup fresh or frozen raw squid or cuttlefish
1 cup fresh or frozen raw shrimp
1 cup fresh or frozen raw mussels
¼ cup chopped sweet red peppers
¼ cup chopped green onions
¼ cup chopped cilantro
¼ cup chopped mint
1 chopped chili
3 tablespoons fish sauce
3 tablespoons freshly squeezed lime

If using frozen seafood, thaw overnight in the refrigerator and then rinse in cold water and drain to remove any residue. If using fresh seafood, also rinse them in cold water and drain to remove any residue. Bring water to boil in a large pot. Submerge squid or cuttlefish into the boiling water for up to one minute. Submerge shrimp for up to two minutes and mussels for up to three minutes. Drain the seafood and combine them into a large mixing bowl. Cool seafood to room temperature or keep refrigerated until ready to mix. Add the remaining ingredients into the cooked seafood bowl and mix well. Garnish with extra mint.

Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food dvds and recipe books.


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