Yum Talay (seafood salad)

6 mussels, cleaned
6 large prawns
150g squid, cleaned
1 clove garlic
2 bird’s eye chillies
2 tsp palm sugar
juice of 1 lime
1 tbls fish sauce
2 shallots, sliced
1 tomato, sliced
1 bunch coriander, chopped
1 handful mint leaves
1 cucumber, sliced

Pound together garlic and chillies.
Add sugar, lime juice and fish sauce – set aside.
Barbecue squid, prawns and mussels until just cooked.
Slice squid into bite sized pieces.
Combine shallots, tomato and herbs – mix with dressing and seafood.
Serve immediately, garnished with cucumber.

Inspired by Jai Poon Lap seaside eatery, Pratchuap Kiri Khan.