Seafood salad thai style (yam thale)

Ingredients

• 200 g white prawns
• 100 g shelled mussels
• 100 g squid
• 4 steamed crab sculls
• 10 hot chillies
• 5 cloves garlic
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1/2 cup Chinese celery, cut short
• 1/2 teaspoon sugar
• lettuce, onion
• Fresh vegetable for side dish

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Preparation

• Wash the lettuce, onion, then slice and arrange on a serving dish.
• Shell vein and wash the prawns reserving the meat only. Clean and wash the squid and cut into bite-size pieces and score them attractively.
• Immerse in boiling water, the prawn, the squid, and the mussels, for one minute.
• Arrange the shell-fish and steamed crab sculls on the big bowl.
  
• Pound the chillies and garlic well in a mortar mix with the lime juice, fish sauce and sugar and taste.
• Pour over the shell-fish and celery, toss gently, then arrange on the serving dish and serve with fresh vegetable.