Piquant Seabass Salad Seafood Recipe | Plah Pla

INGREDIENTS:
200 grams seabass, cut into pieces
1 tbsp finely sliced hot chili
2 tbsp finely sliced garlic
3 tbsp finely slice lemongrass
1 tbsp finely sliced kaffir lime leaves
1 tbsp chopped coriander root
1 tsp black pepper
2 sprigs mint leaves
1/4 tsp salt
1/2 tsp sugar
2 tbsp fish sauce
3 tbsp lime juice

PREPARATION:
1. Scale and clean the fish, pat dry and put aside. Pound the pepper, coriander root and salt together well (using a pestle and mortar).

2. Toss the fish with the pounded mixture throughly and set aside to marinate for 30 minutes. Transfer to a dish, steam over boiling water on high heat until done.

3. Mix the remaining ingredients together, and pour over the steamed fish.

4. Scatter shredded kaffir lime leaves and garnish with mint leaves and fresh lettuce before serving.

Oyster Spicy Salad Seafood Recipe | Yam Hawy Nang Rom

INGREDIENTS:
300 grams fresh oyster
2 bunches mimosa tip
1/2 cup sliced shallots
1 cup vegetable oil
1 coriander plant

DRESSING:
35 hot chilies
1 tbsp chopped coriander roots
1 bulb small Thai garlic
1 tsp salt
1 tsp sugar
1 tbsp chili sauce
2 tbsp fish sauce
1/4 cup lime juice

PREPARATION:
1. Pound garlic, hot chilies, coriander roots and salt together well(use a pestle and mortar). Place in a bow, season to taste with fish sauce, sugar, lime juice and chili sauce; stir thoroughly

2. Clean the oysters and place on a bed of ice until cool.

3. Pick off the mimosa tips, wash well and set aside in a refrigerator for a few minutes to cool.

4. Fry shallots in oil over low heat until golden and fragrant, remove and drain.

5. Mix the oysters with the mimosa tips and the spicy dressing and toss lightly. Spoon onto a serving dish, and sprinkle fried shallots over top.

Seafood Spicy Salad Seafood Recipe | Yam Thaleh

INGREDIENTS:
200 grams prawns
300 grams mussels
3 squid
200 grams crap claws
1 onion, cut into wedges
1 celery, cut into short lengths
DRESSING:
15 finely sliced hot chilies
1 tbsp sugar
3 tbsp fish sauce
3 tbsp lime juice

PREPARATION:
1. To make the spicy dressing; pound the chilies roughly (use a pestle and mortar) and transfer to a bowl. Add in the remaining ingredients, and stir well.

2. Wash the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Clean the squid, removing any inedible parts. Make a criss-cross pattern with a knife, and cut into pieces. Clean the mussels, drain and set aside.

3. Bring the water to a boil over high heat, blanch the prawns, squid, mussels and crab claws one at a time for two minutes. Sock in a cold water for a few minutes and drain.

4. Discard the mussel shells and put the mussels into a mixing bowl. Add the remaining ingredients and the spicy dressing and toss well. Arrange on a serving dish, garnish with sprigs of celery and serve.