Entree: Thailand – Bangkok Street Food – ยำทะเล ➤ Yam Talay (Spicy Thai mixed seafood salad tossed with lime, chilies, fish sauce, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 8 large shrimp, peeled and deveined, approx. 8 oz (225 g)
- 8 oz (225 g) squid, cleaned and sliced into rings
- 6 oz (170 g) mussel or clam meat, cooked and drained
- 12 cherry tomatoes, halved
- 1 small English cucumber, thinly sliced
- 4 shallots, thinly sliced
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) freshly squeezed lime juice (about 2 limes)
- 1 tbsp (15 g) palm sugar or brown sugar
- 3–4 bird’s eye chilies, finely chopped (adjust to heat preference)
- 2 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (8 g) chopped fresh mint leaves
- 2 green onions, sliced on the diagonal
- 1 tbsp (15 ml) vegetable oil (for quickly searing squid if desired)
- Optional: 1 tbsp (8 g) toasted rice powder (khao khua) for texture
- Lime wedges, to serve

Instructions

1. Bring a pot of lightly salted water to a simmer. Add shrimp and cook until pink and just opaque, about 1–2 minutes; remove with a slotted spoon. Briefly poach squid rings 30–60 seconds until just cooked and springy; remove. If using mussels or clams, ensure they are already cooked and warmed through. Transfer seafood to an ice bath to stop cooking, then drain well.
2. In a small bowl whisk together the fish sauce, lime juice, palm sugar, chopped bird’s eye chilies, and minced garlic until the sugar dissolves and the dressing is balanced spicy-sour-salty.
3. In a large bowl combine the drained seafood, halved cherry tomatoes, cucumber slices, and sliced shallots. Pour the dressing over and toss gently to combine.
4. Add chopped cilantro, mint, and green onions; toss once more. If using, sprinkle toasted rice powder for a nutty crunch and fold it in.
5. Taste and adjust: more lime for sourness, fish sauce for saltiness, or chilies for heat. Serve immediately with lime wedges as a refreshing, spicy Bangkok-style street seafood salad.