Spicy Seafood Salad – Yum Talay

SPICY SEAFOOD SALAD - YUM TALAY
This Thai-Lao seafood salad has a perfect balance of sour, spicy and sweet. It can be served as an appetizer or main course. You can prepare the salad in advance but be sure to add the dressing and seafood right before serving—this is the key to keeping the vibrant flavors.
Cuisine: Asian Dishes
Ingredients
  • 15 Extra large shrimp-peeled and deveined
  • 1 Large squid-scored and sliced
  • 2-3 Tremella or snow mushroom-soaked
  • For marinated vegetables:
  • ½ Onion-sliced
  • ½ Bell pepper-sliced
  • 1 Small carrot-shredded
  • ½ Tsp salt
  • ½ Tsp sugar
  • ½ Tbsp vinegar
  • Combined all ingredients and set aside for 10 minutes.
  • For dressing:
  • 1½ Tbsp Thai chili paste-nam prik pao
  • 1 Tsp sugar or to taste
  • 3½ Tbsp fish sauce
  • 3 Tbsp fresh lime juice
  • 5 Fresh chilies-chopped
  • 1 Lemon grass-thin sliced
  • Dressing without Thai chili paste:
  • 1½-2 Tbsp sugar
  • 4 Tbsp fish sauce
  • 4 Tbsp fresh lime juice
  • 5 Fresh chilies or to taste
  • 1 Lemon grass
Nutrition Information
Serving size: 3

 

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