Yum Talay
This Thai spicy seafood salad, known as Yum Talay, is a bright and refreshing dish showcasing succulent prawns and tender squid tossed in a vibrant, zesty chilli lime dressing. Featuring crunchy snow mushrooms, fresh aromatics, and crisp vegetables, it offers an irresistible balance of tangy, savoury, and spicy flavours. This light, appetising meal is perfect for warm days and delivers an authentic, restaurant-quality experience right to your table.
Cuisines
Cooking Instructions
Cooking: 5 minutes
Notes:
The squid must be scored in a crosshatch pattern to ensure it remains tender and cooks evenly during the quick blanching process.
Ensure the seafood is completely cooled after blanching to prevent it from wilting the crisp vegetables in the salad.
Thai chilli paste (Nam Prik Pao) provides a deep, savoury sweetness, but you can adjust the quantity to suit your preferred level of heat.
Garnish with fresh coriander and extra chillies just before serving for the best visual appeal and aromatic impact.
Prepare Ingredients
Soak the snow mushrooms until rehydrated, trim the hard stems, and cut into bite-sized pieces; score the squid, cut into strips, and peel the prawns.
Marinate Vegetables
Toss the shredded carrot, sliced bell pepper, and onion with salt, sugar, and vinegar, then set aside to marinate slightly.
Blanch Seafood and Mushrooms
Boil the rehydrated mushrooms for 1 to 2 minutes, then blanch the squid strips for 2 minutes and the prawns for 1 to 2 minutes, ensuring each is cooked through.
Cool Seafood
Transfer all blanched ingredients to a bowl and allow them to cool completely before continuing.
Prepare Dressing
Combine the chilli paste, fish sauce, lime juice, and sugar in a bowl, whisking until the paste is fully dissolved, then stir in the sliced lemongrass and chopped chillies.
Toss Salad
Combine the cooled seafood and mushrooms with the marinated vegetable mixture and the prepared dressing, tossing well to ensure everything is evenly coated.
Finish and Serve
Stir in the chopped spring onions and fresh coriander, give the salad a final toss, and serve immediately.
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Ingredients
| Large Prawns | 15 |
| Large Squid | 1 |
| Dried Snow Mushrooms | 3 |
| Small Carrot | 1 |
| Onion | ½ |
| Bell Pepper | ½ |
| Salt | ½ tsp |
| Sugar | ½ tsp |
| Vinegar | ½ tbsp |
| Thai Chili Paste | 1½ tbsp |
| Fish Sauce | 3½ tbsp |
| Lime Juice | 3 tbsp |
| Sugar | 1 tsp |
| Lemongrass | 1 stalk |
| Fresh Chillies | 5 |
| Spring Onions | 3 |
| Coriander | ½ cup |
