Friday May 26


Thai spicy seafood salad

(2 votes, average 4.50 out of 5)

Thai spicy seafood salad (yum talay)

spicy_seafood_saladShrimp, bell pepper, cucumber and herbs are tossed with a spicy Thai dressing in this colorful salad. Served in Bibb lettuce cups, it's perfect for lunch, a light supper or as an appetizer. You can use any selection of seafood that you like for this simple popular Thai salad recipe (yum talay). Note the seafood needs to be cooked before it is added to the salad. To blanch seafod, use just enough water sufficient for cooking. When cooked fish out the seafood with a wire mesh strainer. Reserve the cooking water to use for stock. If you are using crabs or lobsters, it is best to steam them.



  • 1lb (150g) crab meat
  • 1lb (150g) squid - cut into pieces
  • 1/3lb (50g) mussels (meat only)
  • 1/3lb (50g) fish fillet - cut into pieces
  • 1/2 lb (100g) shrimp (prawns) - washed, peeled and deveined
  • 4 tblsp (60ml) fish sauce
  • 5 tblsp (75ml) lime juice
  • 20 small fresh green and red chilies - finely chopped
  • 1 tsp (5ml) melted palm sugar
  • 3 stalks of fresh lemongrass - lower 1/3 only, thinly sliced
  • 1/2 medium onion - thinly sliced
  • 1 tomato - cut in 1/2 and thinly sliced lengthways
  • 1/2 cup (20g) Chinese celery - roughly chopped
  • 4 spring onions - cut into 1 inch pieces


  1. Put some water into a pan and bring to the boil. Cook the crab meat, squid, mussels, fish and prawns separately. Once cooked, mix the seafood together and set aside.
  2. Put the fish sauce, lime juice, chilies and melted palm sugar into a bowl and mix together. Add the seafood and stir well so that the seafood is well covered in the sauce.
  3. Add the lemongrass and mix together. Then add the onion and mix again. Finally add the tomato, Chinese celery and spring onions.
  4. Mix together and serve immediately.
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The voting for this poll has ended on: 31 Dec 2011 - 00:00

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