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 porcje
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 łyżka sugar; 2 szt. red chili finely sliced; 2 ząbek garlic minced; 80 g celery sliced diagonally; 1 szt. tomato cut into wedges; 0,5 szt. red onion thinly sliced; 0,5 szt. cucumber sliced; 0,25 szklanka cilantro roughly chopped; 0,25 szklanka mint leaves roughly chopped (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 4
Trudność: Średni
Na porcję: 169 kcal

Bezglutenowy

Informacja o alergenach: może zawierać seler, skorupiaki, ryby, mięczaki i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 łyżkasugar
2 szt.red chili, finely sliced
2 ząbekgarlic, minced

Sprzęt

slotted spoon · pot · large bowl · whisk

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

65%Ocena

Kalorie: 169,4kcal
Białko: 25g
Węglowodany: 15,9g
Tłuszcz: 1,1g
Błonnik: 1,6g
Cukry: 9,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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