Yum Talay
Thai Spicy Seafood Salad
A vibrant and refreshing Thai seafood salad featuring a medley of fresh seafood tossed in a zesty and spicy lime dressing. This dish is a perfect balance of sweet, sour, salty, and spicy, often enjoyed as a light meal or appetizer.
🧂 Ingredients
- 500 g Mixed seafood(A mix of shrimp (peeled and deveined), squid (cleaned and sliced into rings), mussels (scrubbed and debearded), or white fish fillets (cut into bite-sized pieces). Ensure all seafood is fresh.)
- 4 tbsp Fresh lime juice(About 2-3 limes. Freshly squeezed is essential for the best flavor.)
- 3 tbsp Fish sauce(A key umami ingredient in Thai cooking. Use a good quality brand.)
- 3-5 Thai bird's eye chilies(Adjust to your spice preference. Finely chopped. For less heat, remove seeds.)
- 1 stalk Lemongrass(Trim off tough outer layers, discard the top and bottom, and finely mince the tender inner core.)
- 1 cup Fresh herbs(A combination of fresh cilantro, mint, and Thai basil leaves, roughly chopped.)
- 1-2 cloves Garlic(Minced. Optional, but adds depth to the dressing.)
- 1 tsp Sugar(Palm sugar or granulated sugar, to balance the acidity and spice. Optional.)
- 1/4 Red onion(Thinly sliced. For garnish and a slight crunch.)
👨🍳 Instructions
- 1
Prepare the seafood: Bring a pot of water to a rolling boil. Add the mixed seafood and blanch for 1-2 minutes, just until cooked through and opaque. Shrimp should turn pink, squid opaque, and mussels should open. Discard any mussels that remain closed. Immediately drain the seafood and rinse under cold running water or plunge into an ice bath to stop the cooking process. Drain thoroughly and set aside.
⏱️ 5 minutes - 2
Make the dressing: In a medium bowl, combine the fresh lime juice, fish sauce, and finely chopped Thai chilies. Add the minced lemongrass and optional minced garlic and sugar. Whisk well until the sugar (if using) is dissolved. Taste and adjust seasoning – it should be a bold balance of sour, salty, and spicy.
⏱️ 5 minutes - 3
Combine and toss: Add the blanched and drained seafood to the bowl with the dressing. Gently toss to coat the seafood evenly. Add the roughly chopped fresh herbs and thinly sliced red onion. Toss again lightly to incorporate.
⏱️ 5 minutes - 4
Serve immediately: Transfer the Yum Talay to a serving platter. Garnish with extra herb sprigs if desired. Serve immediately while the seafood is still cool and the flavors are bright and fresh.
⏱️ 2 minutes
💡 Pro Tips
- ✓Do not overcook the seafood; it should be just cooked through to maintain a tender texture.
- ✓This salad is meant to be intensely flavorful, with a prominent spicy and sour profile. Adjust chili and lime to your preference.
- ✓Serve chilled or at room temperature for the best taste experience.
- ✓For a more complex flavor, you can add a pinch of toasted ground rice (khao khua) to the dressing.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use a single type of seafood, such as Yum Goong (shrimp salad) or Yum Pla Meuk (squid salad).
- Reduce the number of Thai chilies for a milder version.
- Add other vegetables like sliced cucumber, cherry tomatoes, or celery for extra crunch and freshness.