Ingredients
4
large shrimp (about 10 to the pound in size), shelled and deveined
4
'bite size' calamari rings.
1
tbsp of prik phom (freshly crushed dried red chilis)
2
bai makroot (kaffir lime leaves), thinly sliced
1
tbsp chopped shallots (purple onions)
2
tbsp of 'spanish' onion, chopped
1
tbsp of phak chi (coriander leaf), chopped
Directions
1.
Line a serving bowl with lettuce or kale leaves,
2.
Mix the non-seafood ingredients in a saucepan, and bring to a gentle
3.
simmer. Add the seafood and stir occasionally until the seafood is just
4.
cooked. Pour onto the bed of lettuse, and garnish with shredded lettuce,
5.
coriander leaves, and slices of cucumber.
Columbus Restaurants
