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 servings
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 tbsp sugar; 2 pcs red chili finely sliced; 2 clove garlic minced; 80 g celery sliced diagonally; 1 pcs tomato cut into wedges; 0.5 pcs red onion thinly sliced; 0.5 pcs cucumber sliced; 0.25 cup cilantro roughly chopped; 0.25 cup mint leaves roughly chopped (optional)

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.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 169 kcal

Gluten-free

Allergen information: may contain celery, crustaceans, fish, molluscs, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gshrimp, peeled and deveined
200 gsquid, cleaned, cut into rings
80 gcelery, sliced diagonally
1 pcstomato, cut into wedges
0.5 pcsred onion, thinly sliced
0.5 pcscucumber, sliced
0.25 cupcilantro, roughly chopped
0.25 cupmint leaves, roughly chopped(optional)

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 tbspsugar
2 pcsred chili, finely sliced
2 clovegarlic, minced

Equipment

slotted spoon · pot · large bowl · whisk

The method

Step by step

1
Bring a pot of water to a rolling boil.
About 3 min
2
Add the shrimp to the boiling water and cook for 1-2 minutes until they turn pink and opaque.
About 2 min
Cook’s 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.
About 1 min
4
In the same boiling water, add the squid and cook for 1-2 minutes until opaque and tender.
About 2 min
Cook’s note: Squid cooks quickly; overcooking will make it tough.
5
Remove the squid and also transfer it to the ice bath.
About 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.
About 1 min
8
Whisk until the sugar is fully dissolved.
9
Add the red chili and garlic to the dressing and stir to combine.
Cook’s 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.
About 1 min
11
Gently toss all the ingredients until everything is well coated with the dressing.
About 1 min
Cook’s 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.

Per serving

Nutrition

65%Score

Calories: 169.4kcal
Protein: 25g
Carbs: 15.9g
Fat: 1.1g
Fibre: 1.6g
Sugar: 9.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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