This document provides instructions for making a spicy seafood salad. It includes a list of ingredients like pork, chicken, prawns, roasted chili paste, fish sauce, lime juice, and vegetables. The directions explain how to pound sliced chilies and garlic to make a spicy dressing, then mix the seafood and vegetables with the dressing. The finished salad is placed on a plate with lettuce and garnished with herbs and chilies.

1. Mix boiled egg. ( )
Ingredients:
5 egg cook eggs.
Shallot Soi 1 / 4 cup.
Sour raw mango chopped 1 / 4 cup.
Peppermint leaves 1 / 4 cup.
Split long blocks from onion 1 / 2 inch 2 tbsp.
Kerosene and vegetable cabbage carrot Soi Soi for sales vice cup sage for decoration.
Water mix:
Lime juice 3 tbsp.
Pickled garlic 2 tbsp thin SOI.
Salt 1 tsp pepper.
Red pepper 4 split tablets.
How to do:
1. A mix of water mixed with lime juice, salt and pepper garlic pickle cup insert.
2. Boiled egg shell. Then split a pair of thick egg 1 / 4 inch insert cup held by the Vice lettuce. Soi Soi cabbage
and carrot.
3. Insert Shallot mango leaves from sage and onion into the bowl with water and gently mix mash enough
around.
4. Lap pour on boiled egg cup. Serve with peppermint essence of balance.

2. Spicy Seafood Salad ( )
Details :
pork, steamed and sliced diagonally 200 g
chicken meat, steamed and sliced 200 g
prawn meat, steamed and sliced diagonally 200 g
nam phrik phao ( Roasted Chilli Paste ) 3 tbsn
fish sauce 1 tbsn
lime juice ¼ c
sugar 1 tbsn
tamarind juice 2-3 tbsn
peanut or cashew nut, roasted and crushed briskly ¼ c
white radish or cabbage, sliced ¼ c
carrot, sliced ¼ c
whole Celery, cut 2
mint leaves ½ c
whole lettuce 2
Preparation :
1. Pound sliced bird's-eye chillies and garlic together, add lime juice, sugar and salt and blend well. This is the
spicy dressing.
2. Behead prawn and cut in halves. Put in mixing bowl together with sea mussel and squid. Pour in spicy
dressing and blend well. Add onion, spring onion and Celery.
3. Place onto a plate underlying with lettuce. Serve with spring onion, slice cabbage and mint. Garnish with red
and green bird's-eye chillies. Note Besides the banana blossom, the vegetable served can be replaced by the
Chinese lettuce. Chilli sauce can be prepared and stored in a bottle which will allow it to be kept for as long as 6
days without losing the taste. The taste of the sauce should be dominated by hot and sour and followed by salty
and sweet taste. Don't let the sweet taste lead since this will make the sauce fishy.