Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Shimizu BWHT68A -- purple
Skins removed
1/2 c White fish fillets -- cut
Into
1/2 c Shrimps -- peeled
Deveined
1/2 c Celery leaves
1 ts Cilantro roots -- minced
To
4 tb Lime juice
2 tb Garlic -- minced
1/2 c Squids; cleaned, gutted --
Into 1" pieces, cros
1 Square pieces
1/2 c Fresh mussels -- cleaned
1/4 c Peppermint leaves
1/4 c Chilies -- cut into 1"
Pieces
1 ts Sugar
1 ts Salt
Taste

(Thai Hot and Sour Seafood Salad) 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).

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