Thai Lao Seafood Salad
The Thai Lao Seafood salad dish is commonly known as ‘Yum Talay’. When making this dish, do not overcook the seafood which will result to a chewy and rubbery texture…big mistake! Serve the seafood salad with Thai Lao Sticky Rice or Khao Chow which is jasmine rice.
Recipe for the Thai / Lao Seafood Salad:
1 cup fresh or frozen raw squid or cuttlefish
1 cup fresh or frozen raw shrimp
1 cup fresh or frozen raw mussels
¼ cup chopped sweet red peppers
¼ cup chopped green onions
¼ cup chopped cilantro
¼ cup chopped mint
1 chopped chili
3 tablespoons fish sauce
3 tablespoons freshly squeezed lime
If using frozen seafood, thaw overnight in the refrigerator and then rinse in cold water and drain to remove any residue. If using fresh seafood, also rinse them in cold water and drain to remove any residue. Bring water to boil in a large pot. Submerge squid or cuttlefish into the boiling water for up to one minute. Submerge shrimp for up to two minutes and mussels for up to three minutes. Drain the seafood and combine them into a large mixing bowl. Cool seafood to room temperature or keep refrigerated until ready to mix. Add the remaining ingredients into the cooked seafood bowl and mix well. Garnish with extra mint.
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