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 porties
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 el sugar; 2 st red chili finely sliced; 2 teentje garlic minced; 80 g celery sliced diagonally; 1 st tomato cut into wedges; 0,5 st red onion thinly sliced; 0,5 st cucumber sliced; 0,25 kopje cilantro roughly chopped; 0,25 kopje mint leaves roughly chopped (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 169 kcal

Glutenvrij

Allergeneninformatie: kan selderij, kreeftachtigen, vis, weekdieren en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

250 gshrimp, peeled and deveined
200 gsquid, cleaned, cut into rings
80 gcelery, sliced diagonally
1 sttomato, cut into wedges
0,5 stred onion, thinly sliced
0,5 stcucumber, sliced
0,25 kopjecilantro, roughly chopped
0,25 kopjemint leaves, roughly chopped(optioneel)

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 elsugar
2 stred chili, finely sliced
2 teentjegarlic, minced

Keukengerei

slotted spoon · pot · large bowl · whisk

De bereidingswijze

Stap voor stap

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

Voedingswaarden

65%Score

Calorieën: 169,4kcal
Eiwit: 25g
Koolhydraten: 15,9g
Vet: 1,1g
Vezels: 1,6g
Suiker: 9,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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