Every mouthful of this spicy seafood salad offers a taste-explosion of Thai flavours!

Known as Yum Talay (or sometimes referred to as Yam Talay. Yam literally means “mix”).
However, the taste of this spicy salad all hinges on the freshness of the ingredients used.

Owing to its proximity to the sea and extensive coastlines, Thailand’s cuisine has an abundance of seafood dishes.
A quick dish that is easy to prepare, beautiful to look at, healthy and even better when you combine two or more types of seafood.


Ingredients for the salad:-

Approximately 400g of ready-cooked seafood – including prawns, mussels and squid (available chilled or frozen in pre-packs from most supermarkets.
There`s no need to cook your own seafood from raw.
Remove from fridge 30 minutes before using and drain on a kitchen towel to remove any excess liquid.

1 medium sized red onion (finely sliced).

8 mint leaves (finely shredded).

Generous sprig of fresh coriander, including the stalk (roughly chopped). Coriander is also known as cilantro, Chinese parsley or dhania.

1/2 red pepper, thinly sliced.

2 fresh lemongrass stalks, trimmed and thinly sliced.

1/4 of a cucumber,thinly sliced into 5 cm strips.
2 spring onions, cut into 3 cm long strips.

1 ripe tomato, sliced


And for the spicy dressing:-

1 clove garlic (finely chopped or crushed)

2-4 bird’s eye chillies (finely chopped). Adjust to taste.

1 tablespoon of fish sauce.

Juice of half a freshly-sliced lime.

1 teaspoon of brown sugar.



For the salad: simply add each item to a mixing bowl.
Then add the dressing and toss gently, but thoroughly, together.
Serve on lettuce leaves at room temperature.with garnish of your choice.

Note; clear glass noodles can also be added to the salad to give additional texture.


(Serves 2 as a main course or 4 as a starter or side dish)

Maybe you have your own Thai recipes to share? Why not leave them in the Comments below – Paul