Thailand Yum Talay (Seafood Salad)
Yum talay, or seafood salad, is a refreshing dish that showcases the bold and balanced flavors of Thai cuisine. This salad features a mix of fresh seafood such as shrimp, squid, mussels, and scallops, lightly cooked and tossed in a tangy and spicy dressing. The dressing is made from lime juice, fish sauce, chile peppers, and a touch of sugar, creating the perfect harmony of sour, salty, spicy, and sweet notes. Mixed with fresh herbs such as cilantro and mint, along with thinly sliced onions, tomatoes, and cucumbers, yum talay is both aromatic and satisfying. Often served as a starter or a light main course, it pairs beautifully with steamed rice or stands alone as a refreshing dish on a hot day. Yum talay is a favorite in Thailand for its fresh ingredients and the way it captures the essence of the ocean, perfectly balanced with the bold flavors of Thai cuisine.
Recipe Servings: 5
+ 5 minutes resting
Ingredients
Directions
- Bring a large pot of salted water to a boil.
- Place squid and shrimp into the boiling water, working in batches if necessary to avoid overcrowding, and cook for 1–2 minutes.
- Drain seafood, reserving 3 tablespoons (45 ml) of the liquid, and rinse it with cold water.
- Whisk together chile peppers, fish sauce, lime juice, and sugar in a large bowl until the sugar dissolves to create the dressing.
- Add seafood to the bowl, mixing until coated with the dressing.
- Add tomatoes, onion, celery, green onion, cilantro, lemongrass, kaffir lime leaves, and reserved 3 tablespoons (45 ml) cooking liquid, mixing well.
- Taste salad and adjust seasoning if necessary, adding more sugar, lime juice, or fish sauce to taste.
- Let salad rest for about 5 minutes.
- Serve salad immediately with lime wedges on the side.
Notes
- Additional chile peppers may be used for those who like more spice.
Copyright © 1993—2025 World Trade Press. All rights reserved.