Yum Talay (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!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Prep the ingredients: Clean the seafood and chop all vegetables. Use a mortar and pestle to pound garlic and chilies into a rough paste.
- 2
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.
- 3
Cook the pork (optional): Boil ground pork until cooked through, then drain and add it to the bowl with the dressing.
- 4
Boil the seafood: Quickly boil the shrimp, squid, and crab just until cooked. Drain well and toss into the bowl.
- 5
Toss and serve: Add all the prepped vegetables and toss gently until everything is evenly coated in the dressing. Serve immediately.