Updated: Apr 10, 2018
Yum literally means "mix" but in Thai cuisine it normally refers to a type of salad-like dishes, and Talay is the Thai word for ocean; so, the mixed seafood version is called Yum-Talay :)
The recipe below includes seafood and minced pork (optional) & glass noodles.
Prepared, leftover spicy sauce can be kept in a refrigerator for up to a week.
You can enjoy it several times without a fuss 😉
250-350 g seafood (squid, prawn) and minced pork
30 g (uncooked) glass noodle
½ cup Chinese celery
½ cup onion, shredded
½ cup tomato, shredded
1 tbsp dried shrimp
1 tbsp roasted nut
SPICY SAUCE INGREDIENTS
1 ½ tbsp fish sauce
¼ tsp salt
1 tsp sugar
2 ½ tbsp lime juice
1 tbsp (full) palm sugar
2-3 small red chili, crushed
3 cloves garlic, crushed
6-8 stems coriander roots, finely chopped
Let's start with cooking prawn and minced pork.
Fill half of a saucepan with water, bring to a rolling boil over high heat.
Pour the shrimp and minced pork into the boiling water and cook until the largest prawn is pink on the outside, opaque on the inside, and minced pork just cooked through, about 2 minutes. Scoop them out with a slotted spoon and drop into the bowl.
Using the same water, return it to a rolling boil, add the squid and glass noodles and cook until the squid rings become firm and turns bright white.
In the meanwhile glass noodle will become transparent.
Scoop them out and drop them into the bowl along with the prepared shrimp and meat.
MAKE THE SPICY SAUCE
In a bowl, combine all sauce ingredients well, mix until sugar dissolved, set aside.
ASSEMBLE THE SALAD... nearly there :)
In a large mixing bowl,
Add in prepared seafood, meat and glass noodles.
Add 2 tbsp of spicy sauce, combine well.
Then add in vegetables and more spicy sauce as required, then gently toss everything well. Enjoy!!!