Thai cuisine · Salads & Mezze

Yam Talay

A warm seafood salad of shrimp, squid and mussels in a spicy lime-fish sauce dressing.

Ingredients · for 4 servings

• 300g shrimp
• 250g squid tubes
• 300g mussels
• 3 limes
• 3 tbsp fish sauce
• 3 Thai chilies
• 3 garlic cloves
• 1 tsp palm sugar
• 2 stalks celery
• 1 red onion
• 2 tomatoes
• 1/2 bunch cilantro

Instructions

1. Peel and devein the shrimp, cut the squid tubes into 1cm rings, scrub the mussels thoroughly and discard any that are already open.
2. Bring plenty of water to a boil, cook the mussels covered for 3 minutes until they open, lift them out and remove the meat from all but a few shells reserved for serving.
3. Blanch the squid rings in the same water for 60 seconds and the shrimp for 2 minutes – no longer, or they turn rubbery – then drain immediately.
4. Stir the lime juice, fish sauce, palm sugar, finely chopped garlic and finely cut Thai chilies into a clear dressing.
5. Slice the celery diagonally into thin pieces, cut the onion into fine strips and the tomatoes into wedges, and mix with the still-warm seafood.
6. Toss with the dressing, sprinkle with cilantro and serve at once, before the salad releases water.