Clam Salad – Pla Hol Shenn

I N F O Pla leaf salads are usually made with seafood that cooks quickly, and the dressing is always sour, spicy and salty. They are seasoned with lemongrass and mint and garnished with finely chopped kaffir lime leaves. Any tender Frutti di Mare such as crab tails, lobster, oysters or salmon can be used for this recipe.

P r e s e n t o f cleaning mussels. Cut thick mussels in half diagonally. Rub with lime juice and salt and marinate 3 to 4 min until firm and opaque. Add fish sauce and chilies. Re-season dressing: it should be sour, spicy and salty. Season accordingly. Stir in remaining ingredients and bring to table.

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