Yellow Sea Ta – Lay Recipe

Pat prawns, scallops and squid dry with paper towels and season lightly with 0.25 tsp salt and a pinch of black pepper. Set aside.

Prepare and measure vegetables: slice bell peppers, julienne carrot, thinly slice celery, chop half a yellow onion into thin wedges (about 0.5 cup), slice green onions on a bias, mince garlic and ginger. Lightly beat the egg and set aside.

Mix the sauce: in a small bowl combine yellow curry paste (2 tbs), chili paste (1 tsp), light soy (1 tbs), oyster sauce (1 tbs), fish sauce (1 tsp), rice wine (1 tbs), stock (120 ml) and (if using) coconut milk (80 ml). Stir until smooth and taste-adjust for salt/heat.

High-heat sear

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Add prawns in a single layer and sear 30–45 seconds per side until just turning pink (they will finish cooking later). Remove prawns to a plate.

Add another 0.5 tablespoon oil to the pan. Add scallops and sear 45–60 seconds per side until golden — they should be opaque about 3/4 through. Remove scallops to the same plate as prawns.

Add remaining 0.5 tablespoon oil if needed, then add squid rings and cook 45–60 seconds, stirring — they should be just cooked and tender. Remove the squid to the plate with the other seafood. Wipe out excess oil if the pan has burned bits, leaving flavorful fond.

Return the wok to high heat and add 1 tablespoon oil. When shimmering, add minced garlic and ginger and stir 10–15 seconds until fragrant (do not brown).

Add the sliced onion, bell peppers, carrot, and celery. Stir-fry 2–3 minutes until vegetables are bright and just tender-crisp.

Pour in the prepared curry sauce, stirring to combine with vegetables. Bring to a gentle simmer for 1–2 minutes to meld flavors.

Return prawns, scallops, and squid to the wok and toss into the saucy vegetables. Stir gently to coat and heat everything through, about 1–2 minutes. Do not overcook seafood.

Push the mixture to one side of the wok. Pour the beaten egg into the cleared space, swirl briefly to create a thin scramble (about 20–30 seconds), then fold the cooked egg through the seafood and vegetables so it disperses evenly.

Add green onions, lime juice (1 tbs), 0.5 tsp sesame oil, and the remaining 0.25 tsp salt (adjust to taste). Toss everything together for 30 seconds until well combined. If the sauce seems too thick, add 1–2 tbs stock or water to loosen.

Turn off heat. Transfer Yellow Sea Ta–Lay to a serving platter or individual plates. Garnish with chopped cilantro and Thai basil leaves if using.

Serve immediately with steamed jasmine rice or rice noodles and extra lime wedges and chili paste on the side.