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Thai Seafood Salad

Author- Admin

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Ingredients

6 Ounces of Peeled Shrimp

6 Ounces of Squid

1.5 Cup of Shredded Cabbage

½ Cup of Small Tomato

½ Cup of Cucumber

¼ Cup of Onion

½ Cup of Pineapple

2 Tbsps. of Mint Leaves

2 Tbsps. of Basil Leaves

Cooking Oil

2 Tbsps. of Fish Sauce

2 Tbsps. of Lime Juice

1 Tbsp. of Water

1 Clove of Smashed Garlic

1 Tsp. of Sugar

1.5 Tbsp. of Lemongrass

5 Thai Chillies

2 Tbsps. of Coriander

Instructions

1

Take a bowl of peeled and deveined shrimps, and cut them into small pieces. Heat some oil in a wok and put in the seafood (shrimps). Stir-fry the shrimps on high heat and take it out when it turns pink. Set it aside to cool down.

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2

In the meantime, prepare the salad dressing. In a bowl, add 2 tablespoons of fish sauce, 2 tablespoons of lime juice, 1 tablespoon of water, a smashed garlic clove, 1 teaspoon of sugar, 1 ½ tablespoon of chopped lemongrass, 5 Thai chillies and 2 tablespoons of coriander leaves. Leave the salad dressing for 10 minutes.

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3

Meanwhile, prepare all the veggies – 1.5 cups of shredded cabbage, ½ a cup of chopped tomato, ½ a cup of cucumber, ¼ cup of onion and ½ a cup of pineapple.

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4

Once the shrimps have cooled, you’ll find some liquid beneath the seafood. Pour out the liquid so that is doesn’t dilute the salad dressing. In a separate dish, add in the shredded cabbage, diced tomatoes, cucumber, pineapple, chopped onions and lastly the seafood.

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5

Also, add in some Thai basil and mint leaves right before serving and not before. Now, pour in the salad dressing and toss the salad.
Your spicy yum Talay or Thai seafood salad is ready to serve.

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