Thai Seafood Salad (Yum Talay)

Thai Seafood Salad (Yum Talay)
Photo by Scott Phillips


  • ½ lb. cleaned squid, bodies sliced crosswise into ¼-inch rings and tentacles cut in half if large
  • ¼ lb. fresh or pasteurized jumbo lump crabmeat
  • 4-½ Tbs. fish sauce
  • 1-½ Tbs. granulated sugar
  • ½ cup sliced English cucumber (halve cucumber lengthwise and slice into ¼-inch-thick half-moons)
  • ½ lb. sea scallops or bay scallops
  • 6 Tbs. fresh lime juice (from 2 limes)
  • + 11 more ingredients
    • 2 cups bite-size pieces of Boston lettuce, rinsed and spun dry (1 large head)
    • ¾ lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined
    • 1 Tbs. table salt
    • ¼ cup coarsely chopped fresh mint
    • ¼ cup coarsely chopped fresh cilantro
    • 2 tsp. finely chopped garlic (2 medium cloves)
    • 3 Tbs. thinly sliced shallot (1 large)
    • ½ cup halved cherry or grape tomatoes
    • 24 small mussels
    • 2 tsp. finely chopped unseeded fresh hot green chiles (like serrano or jalapeño)
    • 1/3 cup thinly sliced scallions (4 to 5, white and green parts)

Scrub the mussels well under running water and pull off any "beards." Discard any mussels that don't close tightly when tapped on the counter. Put closed mussels in a medium saucepan. Add about 1/2 cup water, just enough to cover the bottom of the pan by about 1/4 inch. Cover and set over high he...

View full recipe at Fine Cooking


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