Yum Talay Recipe

Prepare seafood

Rinse all seafood under cold water. Pat shrimp, scallops, and calamari dry with paper towels. Ensure mussels/clams are scrubbed and beards removed; discard any that do not close when tapped.

Cook seafood

Bring a large pot of salted water to a gentle boil. Add calamari first and simmer 30–45 seconds until just opaque; remove with a slotted spoon to an ice bath. Add scallops for 45–60 seconds (if using); remove to ice bath. Add shrimp and cook 1–2 minutes until pink and curled; remove to ice bath. Add mussels/clams to boiling water for 3–4 minutes until they open; discard any that remain closed. Drain all seafood and pat dry. Alternatively, you can quickly poach seafood in a flavorful court-bouillon or steam for similar times.

Once cooled, cut larger pieces (shrimp lengthwise, scallops in halves) into bite-sized portions and transfer to a large mixing bowl.

While seafood cools, prepare vegetables and herbs: halve cherry tomatoes, thinly slice red onion and celery, seed and thinly slice cucumber, roughly chop cilantro and mint, and grate carrot if using. Add all to the bowl with the seafood.

If you prefer a milder onion flavor, soak the sliced red onion in iced water for 10 minutes, then drain before adding.

Make dressing

In a small bowl or jar combine fresh lime juice, fish sauce, light soy sauce, and palm/brown sugar. Stir or shake until sugar dissolves. Add minced garlic, finely chopped chilies (start with 1 and taste), grated carrot, and sesame oil if using. Taste and adjust balance: add more lime for acidity, sugar for sweetness, or fish sauce for saltiness. The dressing should be bright, tangy, and slightly sweet with a savory backbone.

If you prefer a smoother dressing, briefly whisk the ingredients with a fork or small whisk until emulsified.

Pour the dressing over the seafood and vegetables. Gently toss with tongs or two spoons until everything is evenly coated. Taste and adjust seasoning: add additional fish sauce or lime juice as needed, or more chopped chilies for heat.

Add chopped roasted peanuts and half of the chopped herbs to the salad; reserve the rest for garnish. Let the salad sit for 5–10 minutes to allow flavors to meld but serve before the seafood becomes rubbery.

Serve the Yum Talay on a bed of mixed salad greens or lettuce leaves, or over cooked rice or glass noodles if using. Sprinkle fried shallots and remaining herbs on top, and place lime wedges at the side for extra acidity.

Leftovers: keep dressing separate if possible and refrigerate seafood salad in an airtight container for up to 24 hours. Consume promptly for best texture and safety.