Supple pieces of squid intermingle with sharp slivers of shallot in this pungent, spicy, mint- and cilantro-infused warm salad. This dish is nicely spicy, so keep a supply of cold Thai Singha beer on hand. The type of seafood you can use for this dish is very flexible. Although I call for a combination of shrimp and squid here, mussels, scallops, and lobsters are all welcome. For the most brilliant look and flavor, cook the seafood right before serving and toss it quickly with the dressing. Seafood is so tender and inviting when it’s slightly warm. You can buy the Thai Roasted Chili Jam (Nahm Prik Pow) if you wish. It’s sometimes labeled, “Chili Paste with Soybean Oil.”
© 2008 Robert Danhi. All rights reserved.