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.