Yam Talay
Thai Seafood Salad

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Ingredients
4 fish balls
4 large prawns (about 10 to the pound in size), shelled and de-veined
4 crab claws
4 'bite size' squid rings
2 tbs lime juice
1 tbs Thai chili powder
1 tbs fresh thai chilies, chopped
1 tbs fresh garlic, sliced
2 tbs fish stock, or chicken stock
1 tsp palm sugar
2 tbs fish sauce - nam pla
3-4 kaffir lime leaves, shredded
1 tbs chopped shallots (or small red or purple onions)
2 tbs onion - hua hom, chopped
1 tbs of coriander leaf, chopped

Method
1. Line a serving bowl with lettuce or kale leaves.
2. Mix the non-seafood ingredients in a bowl,
3. in a wok,  bring the stock to a gentle simmer
4. Add the seafood and stir occasionally until the seafood is just cooked.
5. remove from the stock and add to the other ingredients
6. mix and pour onto the bed of lettuce,

garnish with shredded lettuce, coriander leaves, and slices of cucumber.