23min 4 ppl
Yum Talay (Thai Spicy Seafood Salad)
26 minutes
4 people
Medium31–60 min or 7–12 steps
26 min · 7 steps
Medium: 31–60 min or 7–12 steps
150 kcalper person
Protein 25g
Carbs 4g
Fats 3g
About this dish
A bracing Thai seafood salad of prawns, squid and mussels tossed with shallots and herbs in a hot-and-sour lime dressing.
Allergy Info
Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Lime juicefreshly squeezed3 tbsp
- Garlic clovesminced3 clove
- Bird's Eye Chilliesfinely chopped4
- Thai shallotsthinly sliced3
- Spring onionssliced2
- Mint leaves15 leaves
- Corianderleaves picked1
Fish & Seafood
- Raw King Prawnspeeled and deveined200 g
- Squidcleaned and cut into rings150 g
- Musselscleaned and debearded200 g
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Saucepan
- Slotted spoon
- Mixing bowl
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Slice the shallots thinly, mince the garlic, finely chop the bird's eye chillies, and pick the mint and coriander leaves.
Approx. 8 minutes
2
Whisk together the lime juice, fish sauce, palm sugar, garlic and chillies in a large bowl until the sugar has dissolved.
Approx. 4 minutes
3
Bring a saucepan of water to the boil and blanch the squid for 1 minute until curled and opaque, then lift out with a slotted spoon.
Approx. 3 minutes
4
Add the prawns to the same water and simmer for 3 minutes until pink, opaque and a meat thermometer reads at least 63°C, then lift out.
Approx. 3 minutes
5
Add the mussels to the same water, cover, and cook for 3 minutes until the shells have opened, then drain — discard any that remain closed.
Approx. 3 minutes
6
Add the squid, prawns, mussels, shallots and spring onions to the dressing and toss gently to combine.
Approx. 3 minutes
7
Scatter over the mint and coriander and serve immediately.
Approx. 2 minutes
