Spicy Seafood Salad (Yum Ta-lay)

By February 20, 2020April 1st, 2020Seafood

The flavours of Thai dance on your tongue with this spicy, fresh seafood salad and is one you will want to make over and over 



Prep time

20 Minutes

Cooking time

20 Minutes


  • 30g thick white fish fillet, cut into 2 bite size pieces
  • 2 medium green prawns, peeled and deveined
  • 4 small or 2 large scallops 
  • 40g squid, score and cut into wide pieces
  • 1 tablespoon fish sauce
  • ½ teaspoon grated palm sugar
  • 1 heaped teaspoon chilli jam (this is sweet not spicy)
  • 1 tablespoon lime juice
  • 1 birds-eye red chilli, finely chopped *see note
  • 1 green chilli, finely chopped *see note
  • 1 coriander root, finely chopped
  • 1 small clove garlic, grated
  • 1 tablespoon sliced onion
  • 1 cherry tomato cut in half
  • ¼ cup julienned carrots
  • ¼ cup celery, sliced diagonally 
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh coriander
  • 1 green shallot, sliced diagonally
  • ¼ cup mixed salad greens
  • 1 wedge lime


  • First have all your ingredients prepared for your salad, seafood and your dressing
  • Boil 2 cups of water and 1 teaspoon of salt in a small saucepan
  • Add the fish and cook for 2 minutes, then add prawns cook for 1 minute, remove and drain 
  • Add scallops and squid and cook for 30 seconds, remove and drain
  • Place fish sauce, sugar, garlic and chilli jam in a small saucepan over medium-low heat, sir until sugar dissolves, then add lime juice, chillies, coriander root and garlic. Remove from heat
  • Place all cooked seafood into the dressing, stir to coat evenly
  • Add the tomatoes, carrots, celery, mint, coriander and spring onions, toss to mix through
  • Arrange the salad greens on a serving plate, gently place the seafood mixture over the greens
  • Serve with a wedge of lime and Enjoy!

* Note: You can remove the chilli seeds for less heat

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