Yum Talay Recipe (Spicy Thai Seafood Salad)
Yum talay (spicy Thai seafood salad) with shrimp, squid, and crab tossed in a bold chili-lime dressing. Light, fresh, and ready in under 30 minutes!
Equipment
- Knife and cutting board
- Pot
- Fine mesh strainer
- Large mixing bowl
Ingredients
- 1 lb mixed seafood, I used crab, shrimp, and squid
- 3/4 cup ground pork, totally optional
- 1/2 cup tomatoes, sliced
- 1/2 cup onion, sliced
- 1/2 cup celery, roughly chopped
- 4 chilies, to taste
- 3 cloves garlic
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon white sugar
Instructions
- Prep the ingredients: Clean the seafood and chop all vegetables. Use a mortar and pestle to pound garlic and chilies into a rough paste.
- Make the dressing: In a large mixing bowl, combine the garlic-chili paste with fresh lime juice, fish sauce, and sugar. Stir until the sugar dissolves.
- Cook the pork (optional): Boil ground pork until cooked through, then drain and add it to the bowl with the dressing.
- Boil the seafood: Quickly boil the shrimp, squid, and crab just until cooked. Drain well and toss into the bowl.
- Toss and serve: Add all the prepped vegetables and toss gently until everything is evenly coated in the dressing. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- You can use any kind of seafood. I used crab, shrimp, and squid.
Calories: 510kcal | Carbohydrates: 30g | Protein: 55g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 3785mg | Potassium: 843mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1403IU | Vitamin C: 149mg | Calcium: 66mg | Iron: 2mg
