Can I use Cooked Seafood for Yum Talay?

Yes, you can use cooked seafood for Yum Talay. However, it may not have the same freshness as using fresh seafood. You may still need to blanch it briefly to hydrate it lightly.

What are the Four Types of Thai Salads?

The four types of Thai salads are Yum Woon Sen (glass noodle salad), Yum Nuea (spicy beef salad), Yum Mamuang (green mango salad), and Yum Pla Duk Fu (crispy catfish salad).

What is "Yum" in Thai cooking?

"Yum" in Thai cooking refers to a type of salad that is usually spicy, sour, and tangy. It is typically made with fresh ingredients, herbs, and a dressing.

Is Thai Salad Healthy?

Thai salads, including this seafood salad, can be healthy as they are often made with fresh ingredients, herbs, and a balanced dressing. However, it is important to be mindful of the portion size and the ingredients used in the salad.

What is Seafood Salad Sauce Made of?

Seafood salad sauce uses lime juice, fish sauce, sugar, garlic, chili, and herbs. The specific recipe can vary depending on personal preference and the type.

Authentic Thai Seafood Salad (Yum Talay)

Name: Authentic Thai Seafood Salad (Yum Talay)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: Thai
Ingredients: 1 pound squid, sliced into 1-inch rings,; 1/2 pound large shrimp, shells, and heads peeled off, tails on are fine. Large ones are best for a meatier taste; 1-10 Thai bird’s eye chilis. Adjust according to spicy tolerance level.; 1 1/2 tablespoon fish sauce, Squid or Mega Chef brand; 2 tablespoons lime juice. More as needed; 1 teaspoon sugar; 1/2 cup tomato, sliced into bite-sized pieces. Roma or cherry tomatoes are excellent; 1/3 cup white onion, sliced long and thin; 1/2 cup Chinese celery, stems and leafy parts. Regular celery is fine and uses the leafy tender parts.; 2 stalks green onion, chopped small; 2 tablespoons cilantro, chopped into 2/3 inch pieces.; 1 stalk lemongrass, minced very fine. Use only the 4-5 inches of the bottom part; 3 Kaffir lime leaves, julienned; 3 tablespoons stock or water. Use the liquid from boiling the shrimp for extra flavors.

Description

Thai seafood salad, or Yum Talay, is a vibrant and flavorful classic Thai salad showcasing Thailand's best coastal cuisine. The key ingredients include fresh shrimp, a tangy dressing, and a generous amount of fresh herbs and vegetables.

Ingredients

Scale

1 pound squid, sliced into 1-inch rings,
1/2 pound large shrimp, shells, and heads peeled off, tails on are fine. Large ones are best for a meatier taste
1-10 Thai bird’s eye chilis. Adjust according to spicy tolerance level.
1 1/2 tablespoon fish sauce, Squid or Mega Chef brand
2 tablespoons lime juice. More as needed
1 teaspoon sugar
1/2 cup tomato, sliced into bite-sized pieces. Roma or cherry tomatoes are excellent
1/3 cup white onion, sliced long and thin
1/2 cup Chinese celery, stems and leafy parts. Regular celery is fine and uses the leafy tender parts.
2 stalks green onion, chopped small
2 tablespoons cilantro, chopped into 2/3 inch pieces.
1 stalk lemongrass, minced very fine. Use only the 4-5 inches of the bottom part
3 Kaffir lime leaves, julienned
3 tablespoons stock or water. Use the liquid from boiling the shrimp for extra flavors.

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Instructions

Prepare seafood – slice squid, peel shrimp, and set aside. *See note below on how to prepare whole purple calamari.
Bring a pot of water to a boil. Have enough cooking water to blanch 1.5 pounds of seafood. Add a teaspoon of salt to the water if desired. Once boiling water, dunk the shrimp and squid with a slotted spoon. Work in batches. Cook for 1-2 minutes only. Remove and set aside. Don't cook squid too long; the meat will turn into rubbery, chewy chunks. Not good.
While the seafood is cooling, In a medium-large bowl, make the dressing by combining fish sauce, lime juice, sugar, and diced chilis. Mix until sugar dissolves. If short on time, rinse the seafood in cold water to speed up the cooling time.
Add the seafood to the dressing and mix together with a spatula.
Add the rest of the ingredients to the bowl and mix well. Sample a bite, then adjust using sugar, lime juice, or fish sauce. Add more stock if you want more liquid in your salad. I like to let my salad sit for 3-5 minutes to meld the flavors together. Serve and eat right away for the freshest taste. Garnish wi

Notes

Use shrimp boiling liquid for added flavor in the dressing. If using whole squid as I did, remove the quill- the clear and long plastic-like stick inside the calamari. It's tough and unpleasant to chew on if left on.
Also, I used whole squid for my recipe, meaning the squid's eyes, tentacles, and innards must be removed. I left the tentacles on, but this one is up to you.
If using the purple calamari squid, scoop out the shrimp stock first (for the salad) before blanching the squid, or the water will turn a purple hue. If you don't mind the color, then ignore this tip. (:
The colored water will not alter the flavors, but your Yum Talay might have a purple hue. It's pretty for photos, and it's all-natural coloring! (Photographer speaking here!) (:
A slotted spoon for blanching the seafood is extra helpful for scooping out the seafood

Prep Time: 10
Cook Time: 10
Category: Seafood recipes
Method: stovetop
Cuisine: Thai