.jpg "Thai Seafood Salad (Yam Talay)")
Thai Seafood Salad (Yam Talay)
Cook Time
30 Minutes
Level
Medium
Yield
4
Any selection of seafood that you like for this simple popular Thai salad recipe, you may use. Note the seafood needs to be cooked before it is added to the salad. To blanch seafood, use just enough water sufficient for cooking. When cooked fish out the seafood with a wire mesh strainer. Reserve the cooking water to use for stock. If you are using crabs or lobsters, it is best to steam them.
Ingredients for Thai Seafood Salad (Yam Talay):
- 1lb (150g) crab meat
- 1lb (150g) squid - cut into pieces
- 1/3lb (50g) mussels meat
- 1/3lb (50g) fish fillet - cut
- 1/2 lb (100g) shrimp (prawns) - washed, peeled and deveined
- 4 tblsp (60ml) fish sauce
- 5 tblsp (75ml) lime juice
- 20 small fresh green and red chilies - finely chopped
- 1 tsp (5ml) melted palm sugar
- 3 stalks of fresh lemongrass - lower 1/3 only, sliced
- 1/2 medium onion - sliced
- 1 tomato - cut in 1/2 and thinly sliced at length
- 1/2 cup (20g) Chinese celery - chopped
- 4 spring onions - cut into 1 inch pieces
Method to prepare Thai Seafood Salad (Yam Talay):
1. Put some water into a pan and bring to the boil. Cook the crab meat, squid, mussels, fish and prawns separately. Once cooked, mix the seafood together and set aside.
2. Put the fish sauce, lime juice, chilies and melted palm sugar into a bowl and mix together. Add the seafood and stir well so that the seafood is well covered in the sauce. Add the lemongrass and mix together. Then add the onion and mix again. Finally add the tomato, Chinese celery and spring onions.
3. Mix together and serve.
User Comments