Crispy shredded catfish spicy salad

YAM PLA FU

INGREDIENTS
2 broiled catfishes,1 lettuce plant
1 thinly sliced red spur chilli, 2 tbsp.
fried peanuts, oil for deep frying

DRESSING INGREDIENTS
5 hot chillies,pounded to break them open
1/4 cup shredded green mango
2 tbsp. thinly sliced shallot
2 tbsp. palm sugar, 3 tbsp. fish sauce
Mix the chillies, sugar, and fish sauce together, add the mango and shallot, and toss to mix thoroughly.Season obtain to a sweet, salty or sour flavor.

PREPARATION
1. Separate the flesh of the catfish from the skin and bones. Break the flesh into shreds with a fork, and then set aside to dry.
2. Place the oil in a wok on medium heat. When the oil is hot, put about half a cup of the catfish in the oil and spread it out into shreds. When the fish starts to brown, gather the shreds together, turn over, and fry until crisp and golden brown. Then, remove from the wok and set aside to drain and cool. Fry the rest of the fish in the same way, half a cup at a time.
3. Toss the cooled catfish with the dressing and the peanuts.
4. Place the catfish on a beb of lettuce arranged on a plate, garnish with chilli slices, and serve.


Thanks: international thai cooking: Spicy Thai Cuisine
label : international , thai cooking , spicy salad , mango , chillies , peanut

Spicy jellyfish salad

YAM MAENG KAPHRUNINGREDIENTS
2 cups jellyfish, cleaned and cut bite-sized
1/2 thinly sliced onion
2 thinly sliced shallots
8-10 crushed hot chillies
1 tsp. thinly sliced red spur chillies
1 1/2 tbsp. fish sauce
2 tbsp. lime juice

PREPARATION
1. Immerse the jellyfish in boiling water then remove and immediately plunge into cold water for a few moment. After removing from the water, drain. Thia will give the jellyfish the right munchy texture.
2. Toss the jellyfish with the onion, shallot, and chillies, seasoning to taste with fish sauce and lime juice. Put onto a plate on which lettuce has been arranged and decorate with slices of red spur chilli

Thanks: international thai cooking : Spicy Thai Cuisine
Label : Spicy , jellyfish , salad , onion , International cooking , thaicooking

Spicy cockle salad

YAM HOI KHRAENG

INGREDIENTS

800-1,000 grams cockles

1 lettuce plant

1 tbsp. thinly sliced shallot1 tsp. thinly sliced hot chill
1 tbsp. thinly sliced young ginger
1 tbsp. finely sliced lemon grass
1/4 cup mint leaves
1 tsp. thinly sliced kaffir lime leaves
2 tbsp. lime juice
1 1/2 tbsp. fish sauce


PREPARATION

1. Soak the cockle in water until they open up and expel any dirt inside. Wash well, cover with boiling water for a few minutes, and shell.
2. Mix the cockles with the lemon grass,shallot, chilli, fish sauce, and lime juice, varying proportions to taste.
3. Spoon the cockles onto the lettuce, sprinkle with mint leaves, kaffir lime leaves and serve.

Thanks: international thai cooking, Spicy Thai Cuisine

label : Spicy cockle salad , cockle , ingredients , thai cooking , sauce

Prawns,mussels,crab and squid in spicy salad

YAM THALE ROD DED

INGREDIENTS
200 grams white prawns
100 grams shelled mussels
100 grams squid
4 steamed crab sculls
10 hot chillies
5 cloves garlic
3 tbsp.lime juice
2 tbsp. fish sauce
1/2 tsp. sugar
1/2 cup Chinese celery, cut short lettuce, onion

PREPARATION
1. Wash the lettuce, onion, then slice and arrange on a serving dish.
2. Shell, vein and wash the prawns, reserving the meat only. Clean and wash the squid, cut into bite-sized pieces, and score them attractively. Immerse in boiling water, the prawn, the squid, and the mussels, each seperately and for one minute.
3. Arrange the shell-fish on the serving dish.
4. Pound the chillies and garlic well in a mortar, mix with the lime juice, fish sauce,and sugar, pour over the shell-fish and celery, toss gently, then arrange on the dish and serve.

label : PREPARATION , Prawns , mussels , crab , squid in spicy salad , ime juice