Yum Talay Recipe (Spicy Thai Seafood Salad)
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Yum talay recipe makes a delicious spicy Thai seafood salad with an irresistible hot dressing of sour, sweet, and salty. I love it with a combination of tender shrimp, crab, and squid, tossed with an array of fresh vegetables with herbs and spices.
What is yum talay
In Thailand, “yum” represents a series of flavorful salads that combine flavors of spicy, sour, sweet, and salty.
One of them is this “yum woon sen“, a Thai seafood salad with glass noodles. These kinds of healthy dishes are often made with a spicy and tangy dressing and include meat or seafood.
“Talay” means “sea”, symbolizing the seafood delicacies of Thailand. Thailand is known for its fresh seafood and fish, with an abundance of oceans and seafood restaurants.
So, yum talay or yam talay is a Thai salad with seafood, and you can make it as spicy as you want.
I like to throw in a handful of chilies, but you can easily tone down the spiciness by using fewer chilies, using a milder type of chilies, or removing the seeds.
The tangy lime juice, salty fish sauce, and the subtle sweetness of white sugar all come together to create a refreshing dressing gives this spicy seafood salad burst of fresh flavors.
A mix of garlic, tomatoes, onions, and celery add refreshing flavors, a delightful crunch, and extra nutrition.
But in this recipe, it’s not just about the taste.
This seafood dish is a colorful feast for your eyes too! Impress your guests at your next summer gathering with this social-media worthy meal.
Why try this recipe
- This recipe makes an ideal summer salad. It’s light, refreshing, and bursting with authentic Thai flavors. The best choice for a hot sunny day when you want to keep cool while filling your stomach.
- A serving of yum talay will be gone from the table in the blink of an eye. This spicy salad has a taste like no other, and the addictive dressing makes every forkful incredible.
- This spicy salad recipe is so quick and easy to prepare. The only regret you’ll have is not having prepared a bigger batch.
- You can customize this meal with your favorite veggies. Toss in cucumbers, carrots, or bell peppers, the choice is yours!
- This spicy dish is a seafood sensation. If you’re a lover of fresh catches from the sea, this recipe is perfect for you.
Ingredients
For the exact measurements, please scroll down to the recipe card at the bottom of the page.
- Seafood – I used crab, shrimp, and squid. Feel free to switch it up and use clams, scallops, mussels, or octopus.
- Ground pork
- Garlic, tomatoes, celery, onion – My choice of crisp and juicy vegetables. Others can be used as well.
- Chilies – I used Thai jinda chilies, which are quite spicy. If you prefer a mild salad, use a mild type of chili pepper or use less chilies.
- Fish sauce – A staple in Thai cuisine for its salty and umami flavor.
- White sugar – A touch of sweetness is needed to balance out the other flavors.
- Lime – Fresh lime juice is essential for the bright, sour flavor this dish is known for.
Step-by-step instructions
This yum talay recipe comes together quickly. First, we’ll cook the meat and the seafood, and then we’ll just toss everything in a large mixing bowl.
Total Time: 20 minutes
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Prepare and clean the seafood. Cut the vegetables. Crush garlic and chilies using a mortar and pestle.
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In a large mixing bowl, prepare the dressing. Mix together crushed garlic and chilies, lime juice, fish sauce, and white sugar.
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Fill a pan or pot with water and bring to a boil over high heat. Briefly cook the minced pork until cooked through, drain, and transfer the meat to the mixing bowl.
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Briefly cook the seafood, drain, and transfer to the mixing bowl. Give everything a good mix.
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Add the vegetables to the mixing bowl (onions, tomatoes, and celery) and toss to mix. Serve immediately.
How to serve
Serve for lunch or dinner, on its own or with sticky rice. This meal makes a great option for a party dinner or potluck. Arrange on a large serving dish and sprinkle with fresh herbs. Add a lime wedge on the side, and extra chilies if needed.
Alternatively, you can serve this yum salad with other Thai food. My recommendations:
- Pineapple fried rice
- Thai fish cakes
- Tom yum soup
- Green papaya salad (som tum Thai)
- Mango sticky rice
- Moo ping
- Jasmine rice (To mellow down the spiciness.)
How to store
Leftovers can be kept in an airtight container in your refrigerator, it’s best to eat them within 2–3 days. If possible, store the dressing and the salad separate, this prevents it from becoming soggy.
Frequently asked questions (FAQ’s)
What is yum talay?
Yum talay is a refreshing Thai seafood salad with a delightful dressing of sour, spicy, sweet, and salty. It’s often made with an array of seafood, such as squid and shrimp, and fresh herbs and spices. It comes with a delicious dressing that makes every forkful a unique taste experience like no other.
Is yum talay spicy?
Yes, yum talay is typically a spicy Thai salad. There are red chilies in the dressing, but the heat can be toned down by adding fewer chilies, removing the seeds, or using a mild type of chili pepper.
Is this recipe gluten-free?
Traditional fish sauce is gluten-free, but some store-bought types of fish sauce might not be gluten-free. Check the labeling to confirm this. All other ingredients are naturally gluten-free.
Can I make this ahead of time?
To make this salad ahead of time, store the dressing and the salad in separate airtight containers in your fridge. When you’re ready to serve, just toss the ingredients together in a large mixing bowl.
Can I make yum talay vegetarian?
Yes, you can omit the seafood entirely and enjoy this salad with healthy vegetables like cucumber, cherry tomatoes, and bell peppers.
More Thai salad recipes you’ll love
- Yum nua – A combo of crisp vegetables, grilled steak, and a delicious dressing of palm sugar, fish sauce, and lime juice.
- Refreshing corn salad – Fresh ingredients are pounded with a traditional mortar and pestle, creating a healthy and nutritious meal.
- Pork larb recipe – Experience the taste of true Isan cuisine with this flavor-packed salad that will leave you craving for more.
- Som tam pla ra – A twist on green papaya salad, including fermented fish sauce.
Did you fall in love with this yum talay recipe? I’d be thrilled if you would leave a star rating and/or a comment below! And if you’re craving more Thai recipes like this one, make sure to subscribe to my newsletter.
Yum Talay Recipe (Spicy Thai Seafood Salad)
Description
This quick and easy recipe makes a delicious summer salad in under 20 minutes.
Ingredients
Instructions
-
Prepare and clean the seafood. Cut the vegetables. Crush garlic and chilies using a mortar and pestle.
-
In a large mixing bowl, prepare the dressing. Mix together crushed garlic and chilies, lime juice, fish sauce, and white sugar.
-
Fill a pan or pot with water and bring to a boil over high heat. Briefly cook the minced pork until cooked through, drain, and transfer the meat to the mixing bowl.
-
Briefly cook the seafood, drain, and transfer to the mixing bowl. Give everything a good mix.
-
Add the vegetables to the mixing bowl (onions, tomatoes, and celery) and toss to mix. Serve immediately.
Servings 2
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 1.7g9%
- Total Carbohydrate 13.5g5%
- Dietary Fiber 1.7g7%
- Sugars 9.6g
- Protein 75.1g151%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- You can use any kind of seafood. I used crab, shrimp, and squid.
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