SEA FOOD YAM

Yield: 40 small portions

Ingredient Amount

Nam prik pow, house made- not bottled 2 tsp.

Fish sauce 1/4 Cup

Lime juice 1/4 Cup

Sugar 1 Tbsp.

Chilies, Thai bird, minced 2 ea.

Lemon grass, powdered 2 stalks

Shallots, halved lengthwise,

1/8-inch slices against the grain 2 ea.

Cilantro, torn 1/4 Cup

Mint leaves, torn 3/4 Cup

Shrimp, 31-36 count, peeled and

deveined, halved lengthwise,water poached 1 lb.

Squid, tubes cut into 1/4-inch wide rings

tentacles trimmed as needed, water poached 1 lb.

Mint leaves, halved 10 ea.

Mise en Place

1. Whisk together the chile paste, fish sauce, lime juice, sugar, minced chiles and lemongrass until sugar is dissolved. Add shallots.

2. Cook shrimp and squid separately, adding each to dressing and tossing while they are still warm.Allow to cool to room temperature.

At Service

1. Add cilantro and mint leaves.

2. Taste and adjust seasoning with fish sauce, sugar and salt.

Serve cool or at room temperature.