Yam Taleh – sour, spicy Thai salad with seafood

Ingredients for 2 servings:

• 500 g mixed seafood, ready to cook
• 5 shallots (Thai shallots)
• 1 piece(s) ginger, fresh, approx. 5 cm
• 2 chili peppers, green (or more if needed)
• 2 red chili peppers (or more if needed)
• 1 handful of mint (fresh leaves)
• 5 stalks of celery (Thai celery)
• 3 stalks of lemongrass
• 4 tbsp lime juice
• 2 tbsp fish sauce
• some chili powder or chili flakes
• ½ tsp sugar
• some lettuce, some leaves

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

A delicious snack or part of a Thai menu

Peel and finely chop the Thai shallots. Peel and grate the piece of ginger. Chop the chili peppers. Pluck the mint leaves from the stems and chop them (reserve some for garnish). Cut the Thai celery into 5 cm pieces. Slice the lemongrass (only the white part) into very fine rings. Prepare the seafood, mix with the fish sauce and lime juice, and then cook in a wok until tender (takes about 5 minutes). Mix the remaining ingredients—except the lettuce leaves and the whole mint leaves—well and pour over the now slightly cooled seafood. Mix everything well and season to taste. Arrange the salad on the lettuce leaves and serve garnished with the whole mint leaves. Tip: If combining several dishes, this quantity is enough for 4 people.