Yum Chai Talay (Thai Hot and Sour Seafood Salad

         Yield: 5 Servings
Categories: Asian, Salads, Thai, Seafood

1/2 c Squids; cleaned; gutted, -Purple skins removed. Cut -Into 1" pieces, crosswise 1/2 c White fish fillets; cut into -1 square pieces 1/2 c Shrimps; peeled & deveined 1/2 c Fresh mussels; cleaned 1/2 c Celery leaves 1/4 c Peppermint leaves 1 ts Cilantro roots; minced 1/4 c Chilies; cut into 1" pieces -Or to taste 1 ts Sugar 4 tb Lime juice 1 ts Salt 2 tb Garlic; minced Pound cilantro roots, garlic and chilies in a mortar or blender coarsely. Add sugar, lime juice, salt and blend well, set aside. Bring a pot of water to a boil over high heat. Put squids in a strainer, lower the strainer into the water and boil briefly just until the squids are cooked (DO NOT overcook). Lift the strainer up and drain well. Pour the squids into a mixing bowl and set aside. Bring the water to a boil again and repeat the boiling steps with the fish fillets and mussels. Com- bine the squids, fish, mussels and the dressing well. Add mints and celery leaves and mix briefly. Serve immediately, alone or with cooked rice (goes well with alcoholic beverages).