Mini The Boathouse Thai Cookbook. Chef Tummanoon Puunchun

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СКАЧАТЬ cloves garlic, minced

      1 teaspoon Thai chilli sauce (Sriracha sauce)

      1 To make the Dressing, combine all the ingredients in a small bowl and mix well, until the sugar is dissolved.

      2 Rinse each squid thoroughly, detaching and discarding the head. Remove the cartilage in the center of the tentacles. Remove the reddish-brown skin from the body sac and scrape the inside of the body sac with the dull edge of a knife. Rinse well. Slice the body sac into rings. Pre-cook the squid pieces by steaming or stir-frying in a little oil for about 1 minute. Set aside.

      3 Blanch the prawns in boiling water for 1 minute until just pink. Remove and set aside. Blanch the crab claws in the same manner. When cool, crack the claws and remove the shells.

      4 In the same boiling water, cook the mussels until open. Drain and set aside to cool. Remove mussels from the shells.

      5 Steam the fish fillets until they are opaque, but still moist. Set aside.

      6 Toss the vegetables with the Dressing on a platter, then add all the seafood and gently toss to coat thoroughly with the Dressing. Line four plates with a large lettuce leaf each and arrange the salad on top. Spoon extra Dressing over and serve.

      This dish can be made with squid only (Yam Pla-muk). In this case, substitute the seafood mixture with 500 g (1 lb) whole squid and prepare the recipe as above. Garnish with whole mint leaves.

      Serves 4

      Preparation time: 30 mins

      Cooking time: 5 mins

      Fragrant Glass Noodle Salad

      60 g (2 oz) dried glass noodles (tang hoon)

      12 fresh medium prawns (about 200 g/7 oz), peeled and deveined

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