Thai Seafood Salad Recipes For Summer Dish

kelolalaut.com - Thai seafood salad, known as "Yum Talay" in Thai cuisine, is a vibrant and refreshing dish that combines a variety of seafood with fresh herbs, vegetables, and a tangy dressing. It is a popular appetizer or main course in Thailand, especially in coastal regions where seafood is abundant.

The dressing for Thai seafood salad is a key element, providing a balance of flavors. It usually consists of fish sauce, lime juice, and palm sugar or brown sugar. This combination creates a tangy, salty, and slightly sweet flavor profile. Some variations of the dressing may also include garlic, chili peppers, or other spices for added depth.

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Here's a recipe for Thai seafood salad, also known as "Yum Talay" in Thai cuisine:

Ingredients:

• 1 lb mixed seafood (shrimp, squid, mussels, etc.)
• 2 stalks lemongrass, finely chopped
• 2 shallots, thinly sliced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, thinly sliced
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 1 cup fresh Thai basil leaves (optional)
• 2-3 bird's eye chilies, thinly sliced (adjust to your spice preference)
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon palm sugar or brown sugar
• Salt, to taste

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Instructions:

1. Prepare the seafood: If using shrimp, peel and devein them. Clean the squid tubes and slice them into rings. If using mussels, clean and debeard them. You can also use a combination of seafood according to your preference.
2. Fill a large pot with water and bring it to a boil. Add a pinch of salt. Add the seafood and cook until they are just cooked through. This will vary depending on the type and size of seafood, but it usually takes about 2-3 minutes. Avoid overcooking to keep the seafood tender. Drain and set aside to cool.
3. In a small bowl, prepare the dressing by mixing fish sauce, lime juice, and palm sugar. Stir until the sugar is dissolved. Taste and adjust the seasoning if needed.
4. In a large mixing bowl, combine the cooked seafood, lemongrass, shallots, red onion, cherry tomatoes, cucumber, cilantro, mint leaves, Thai basil leaves (if using), and sliced chilies.
5. Pour the dressing over the salad and toss gently to coat everything evenly. Be careful not to break up the seafood too much.
6. Taste the salad and add more fish sauce, lime juice, or sugar if desired. Adjust the seasoning with salt if needed.
7. Transfer the salad to a serving platter and garnish with additional fresh herbs and sliced chilies.
8. Serve the Thai seafood salad immediately as a refreshing appetizer or as part of a meal. Enjoy!

Note: Feel free to customize the salad by adding other vegetables like bell peppers or shredded cabbage. You can also experiment with the dressing by adding a touch of soy sauce, garlic, or ginger for additional flavor.

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