Main CourseSalad

Yum Talay (Thai Seafood Salad)

Name: Yum Talay (Thai Seafood Salad)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 portioner
Cuisine: thai
Ingredients: 250 g shrimp peeled and deveined; 200 g squid cleaned, cut into rings; 60 ml fish sauce; 60 ml lime juice freshly squeezed; 2 spsk. sugar; 2 stk. red chili finely sliced; 2 fed garlic minced; 80 g celery sliced diagonally; 1 stk. tomato cut into wedges; 0,5 stk. red onion thinly sliced; 0,5 stk. cucumber sliced; 0,25 kop cilantro roughly chopped; 0,25 kop mint leaves roughly chopped (valgfrit)

This vibrant Thai seafood salad combines a medley of cooked seafood with crisp vegetables and fresh herbs, all tossed in a spicy and tangy dressing. It's a refreshing and flavorful dish perfect for a light meal.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 169 kcal

Glutenfri

Allergenoplysninger: kan indeholde selleri, krebsdyr, fisk, bløddyr og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

250 gshrimp, peeled and deveined
200 gsquid, cleaned, cut into rings
80 gcelery, sliced diagonally
1 stk.tomato, cut into wedges
0,5 stk.red onion, thinly sliced
0,5 stk.cucumber, sliced
0,25 kopcilantro, roughly chopped
0,25 kopmint leaves, roughly chopped(valgfrit)

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 spsk.sugar
2 stk.red chili, finely sliced
2 fedgarlic, minced

Udstyr

slotted spoon · pot · large bowl · whisk

Fremgangsmåde

Trin for trin

1
Bring a pot of water to a rolling boil.
Ca. 3 min.
2
Add the shrimp to the boiling water and cook for 1-2 minutes until they turn pink and opaque.
Ca. 2 min.
Kokkens note: Do not overcook the shrimp, or they will become rubbery.
3
Remove the shrimp with a slotted spoon and immediately plunge them into an ice bath to stop the cooking process.
Ca. 1 min.
4
In the same boiling water, add the squid and cook for 1-2 minutes until opaque and tender.
Ca. 2 min.
Kokkens note: Squid cooks quickly; overcooking will make it tough.
5
Remove the squid and also transfer it to the ice bath.
Ca. 1 min.
6
Once cooled, drain the shrimp and squid thoroughly and set aside.
7
In a large mixing bowl, combine the fish sauce, lime juice, and sugar for the dressing.
Ca. 1 min.
8
Whisk until the sugar is fully dissolved.
9
Add the red chili and garlic to the dressing and stir to combine.
Kokkens note: Adjust chili quantity to your preferred spice level.
10
Add the cooked shrimp and squid, celery, tomato, red onion, cucumber, cilantro, and mint leaves to the bowl with the dressing.
Ca. 1 min.
11
Gently toss all the ingredients until everything is well coated with the dressing.
Ca. 1 min.
Kokkens note: Use a light hand to avoid breaking up the seafood or vegetables.
12
Taste and adjust the seasoning if needed, adding more fish sauce for saltiness, lime juice for tang, or sugar for sweetness.
13
Serve immediately and enjoy this refreshing Thai seafood salad.

Pr. portion

Næringsindhold

65%Score

Kalorier: 169,4kcal
Protein: 25g
Kulhydrat: 15,9g
Fedt: 1,1g
Kostfibre: 1,6g
Sukker: 9,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store any leftover Yum Talay in an airtight container in the refrigerator.

Genopvarmning

This salad is best enjoyed cold and not suitable for reheating.