Yum Talay — Thai Seafood Salad

RECIPES, Salads

Yum Talay — Thai Seafood Salad
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Yum Talay — Thai Seafood Salad

Course: Salads
Servings

2

servings
Cooking time

15

minutes
Total time

25

minutes

Yum talay is the pinnacle of the Thai salad tradition — and for seafood lovers, one of the most exciting dishes in the entire Thai repertoire. Prawns, squid, and mussels are briefly cooked and tossed while still warm in a sharp, fragrant dressing of lime juice, fish sauce, lemongrass, and bird's eye chilli, with fresh herbs and shallots running through every bite. The warmth of the seafood helps the dressing penetrate deeply, while kaffir lime leaves and lemongrass bring an aromatic freshness that is unmistakably Thai. It is light enough to feel virtuous and bold enough to feel celebratory — a dish that works equally well as a starter for guests or a satisfying meal on its own with steamed jasmine rice alongside.

Ingredients

  • 150 grams raw prawns, peeled and deveined

  • 150 grams squid, cleaned and cut into rings

  • 150 grams mussels, cleaned and debearded

  • 3 tablespoons fresh lime juice

  • 2 tablespoons ONOFF Spices No Fish Vegan Seasoning Sauce (or fish sauce)

  • 1 teaspoon palm sugar (or coconut sugar as a substitute)

  • 2 –3 bird's eye chillies, finely sliced

  • 2 stalks lemongrass, white part only, very finely sliced

  • 3 shallots, thinly sliced

  • 4 kaffir lime leaves, central stem removed, very finely sliced

  • 1 medium tomato, cut into wedges

  • small handful of fresh mint leaves

  • small handful of fresh coriander leaves

  • 1 spring onion, finely sliced

Directions

  • Combine the lime juice, No Fish Vegan Seasoning Sauce, and palm sugar in a large bowl and stir until the sugar dissolves. Taste and adjust — it should be sour first, salty second, with a clean brightness throughout.
  • Bring a pot of water to the boil. Cook the mussels first until they open — about 2–3 minutes — then remove with a slotted spoon. Discard any that remain closed.
  • In the same water, briefly cook the squid rings for 1–2 minutes until just opaque, then remove. Finally cook the prawns until just pink — about 1–2 minutes. Do not overcook any of the seafood — it should be tender, not rubbery.
  • Add the seafood to the dressing while still warm and toss well to coat. The residual heat helps the dressing absorb into every piece.
  • Add the lemongrass, shallots, kaffir lime leaves, chilli, tomato, and spring onion and toss everything together gently.
  • Transfer to a serving plate and finish with fresh mint and coriander leaves scattered generously over the top.
  • Serve immediately at room temperature, with steamed jasmine rice alongside if desired.

Notes

  • The seafood combination is flexible — if mussels are unavailable, scallops work beautifully in their place. A single protein such as prawns alone also makes an excellent, simpler version of this dish. Whatever seafood you use, the key is to dress it while still warm so the flavours have the best chance to meld. For a fully vegan version, replace the seafood with a combination of firm tofu, king oyster mushrooms, and hearts of palm, and use ONOFF's No Fish Vegan Seasoning Sauce throughout.