Thai Seafood Salad (Yum Talay)

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4-1/2 Tbs. fish sauce

1-1/2 Tbs. granulated sugar

2 tsp. finely chopped unseeded fresh hot green chiles (like serrano or jalapeƱo)

1/3 cup thinly sliced scallions (4 to 5, white and green parts)

3/4 lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined

1/4 lb. fresh or pasteurized jumbo lump crabmeat

1/4 cup coarsely chopped fresh mint

1/4 cup coarsely chopped fresh cilantro

6 Tbs. fresh lime juice (from 2 limes)

24 small mussels

1 Tbs. table salt

1/2 lb. sea scallops or bay scallops

1/2 cup halved cherry or grape tomatoes

1/2 lb. cleaned squid, bodies sliced crosswise into 1/4-inch rings and tentacles cut in half if large

2 cups bite-size pieces of Boston lettuce, rinsed and spun dry (1 large head)

2 tsp. finely chopped garlic (2 medium cloves)

3 Tbs. thinly sliced shallot (1 large)

1/2 cup sliced English cucumber (halve cucumber lengthwise and slice into 1/4-inch-thick half-moons)

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