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Serves/Makes: 4

Ingredients:

• 3 ounces peeled and veined small spiny-clawed prawns (shrimps)
• 3 steamed crab sculls
• 3 ounces squid (calamari), cut into bite-sized pieces
• 2 hard-boiled eggs
• 3 ounces sliced steamed pork liver
• 3 tablespoons carrot shavings
• 1 lettuce plant
• 3 tablespoons Chinese radish shavings
• 3 tablespoons thinly sliced cucumber
  For dressing:
• 2 hard-boiled egg yolk
• 3 tablespoons lime juice
• 1 teaspoon well-pounded hot chili
• 1 tablespoon palm sugar
• 1/2 teaspoon salt

How to cook:

• Immerse the prawns, squid, in boiling water until just done.
• Wash and clean the lettuce leaves and place on a serving dish. Arrange the scalded meats on the lettuce, then the carrot, cucumber, and radish, and finally slices of hard-boiled egg.
• Slowly heat some palm sugar in a pot to obtain clear syrup. Mix the lime juice and then stir in the salt, chili, and egg yolk well.
• Pour the dressing over the meats and vegetables on the dish, toss gently, and serve right away.

Note:

The Thai name for Thai Style Salad recipe is Yam Yai.

This recipe for Thai Style Salad serves/makes: 4

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Main Ingredient: Seafood Mix
Preparation Method: Salads
Cuisine: Thai