Yum Talay (aka) Thai Seafood Salad

History

This dish provides a playful blend of flavors: It has a natural sweet taste of fresh seafood, the herby and medicinal  taste of cilantro and mint, and an acidic taste of lime juice, and a piquant taste of the chili. This dish has the perfect taste for people who enjoy spicy Thai Cuisine. However, the tastes of this dish is adjustable according to the diner's or diners's preferences. 

According to the traditional Thai recipe, a traditional yum is based on  meat, fish, or seafood,, mixed before serving with  fish sauce, fresh or dried chili, lime juice, and herbs and often served on top of green salads like cabbage, lettuce, green beans, or even cucumbers.. A Yum Talay is an unaccompanied dish meaning that it is a dish that is perfect for a light main course or even as an appetizer. 

You can prepare the ingredients prior to yum-meaning mixing , but make sure to yum the dressing and seafood right before serving, this is the key to a traditional yummy dish.

If anyone wants to try this dish out,I recommend all of you guys to go to Sea Siam Restaurant. This restaurant genuinely offers the best Yum Talay in Miami. 

Thank you for your support. 

Citation: www.finecooking.com

For the seafood:

• 24 small mussels
• 1 Tbs. table salt
• 3/4 lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined
• 1/2 lb. cleaned squid, bodies sliced crosswise into 1/4-inch rings and tentacles cut in half if large
• 1/2 lb. sea scallops or bay scallops
• 1/4 lb. fresh or pasteurized jumbo lump crabmeat

TIP:

You can find frozen cleaned squid in 1-lb. packages in the freezer section. Some markets have thawed cleaned squid on ice at the seafood counter.

For the dressing:

• 6 Tbs. fresh lime juice (from 2 limes)
• 4-1/2 Tbs. fish sauce
• 1-1/2 Tbs. granulated sugar
• 2 tsp. finely chopped unseeded fresh hot green chiles (like serrano or jalapeño)
• 2 tsp. finely chopped garlic (2 medium cloves)

For the salad:

• 2 cups bite-size pieces of Boston lettuce, rinsed and spun dry (1 large head)
• 3 Tbs. thinly sliced shallot (1 large)
• 1/3 cup thinly sliced scallions (4 to 5, white and green parts)
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh mint
• 1/2 cup sliced English cucumber (halve cucumber lengthwise and slice into 1/4-inch-thick half-moons)
• 1/2 cup halved cherry or grape tomatoes

TIP:

Chop the cilantro and mint at the last minute, just before mixing with the salad, so their flavor won't have time to fade.