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:
- 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.
- 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.
- 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.
- 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.
- Pour the dressing over the salad and toss gently to coat everything evenly. Be careful not to break up the seafood too much.
- Taste the salad and add more fish sauce, lime juice, or sugar if desired. Adjust the seasoning with salt if needed.
- Transfer the salad to a serving platter and garnish with additional fresh herbs and sliced chilies.
- 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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