Skip to main content

Thai style Seafood Salad (Yam Tha-lay)

Seafood salad or Thai called "Yam Tha-lay" Every bite of this seafood salad offers a taste-explosion of Thai flavors! At the same time, the dressing never overpowers the fresh taste of the seafood, but rather brings out all of its natural succulence. While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best! Makes a great appetizer, side dish, or even a main course.

  • 200 g white prawns
  • 100 g shelled mussels
  • 100 g squid
  • 4 steamed crab sculls
  • 10 hot chillies
  • 5 cloves garlic
  • 3 tbsp. lime juice
  • 2 tbsp. fish sauce
  • 1/2 cup Chinese celery, cut short
  • 1/2 tsp sugar
  • lettuce, onion
  • Fresh vegetable for side dish
  • Wash the lettuce, onion, then slice and arrange on a serving dish
  • Shell vein and wash the prawns reserving the meat only. Clean and wash the squid and cut into bite-size pieces and score them attractively. Immerse in boiling water, the prawn, the squid, and the mussels, for one minute.
  • Arrange the shell-fish and steamed crab sculls on the big bowl.
  • Pound the chillies and garlic well in a mortar mix with the lime juice, fish sauce and sugar and taste.
  • Pour over the shell-fish and celery, toss gently, then arrange on the serving dish and serve with fresh vegetable.


Sapuche said…
All of your photos make your food look so delicious! With all the seafood in the dish, it really looks like my style of eating. Especially with the fish sauce that you use. Light and healthy, yet also really flavorful! Thanks for sharing this, Tan!
Alice said…
Looks delicious!
Jan said…
Great photos and a lovely recipe Tan!
Anonymous said…
I can only imagine how good this tastes, well, I better stop guessing and get the ingredients and find out for myself.

Thanks for sharing!
Banana Blossom said…
Hello Tan,
This salad looks delicious. I will surely try it. I also LOVE your many other recipes here at your kitchen, they are all great inspiration for me.
Tan.wiratchada said…
Hi Sapuche! Thank you for a very nice comment and as always you do. I much appreciate for all.:D

Hi Demitri's, thank you for stopping by.:)

Hi Alice, thank you for stopping in and comment.:)

Hi Jan, thank you for lovely comment too.

Hi oysterculture, thank you for stopping in with lovely comment also.

Hi Banana Blossom, thank you for stopping in and lovely comment also Congret! for your new address also.:)

Welcome Bhavesh and thanks for stopping in.

All the best,
Sweetiepie said…
This salad is so simple and elegant.Great for appetizer :)
Anonymous said…
Hi Tan,

I'm really glad that I found your blog - great recipes, and I love Thai cooking, and eating, too!

Just an idea: Could you write the names of the dishes in Thai script, too? The English transcription is sometimes difficult to understand, and I would like very much to know the *real* name.


Greetings from Berlin, Germany,

Julian Si said…
Great blog :-) I feature BKK and Pattaya on my little blog too! Cheers...
Tan.wiratchada said…
Hi Sweetiepie, Thanks for stopping in with comment.

Dear visitor, welcome to my page and thank you very much for a nice comment and good idea.:)

Hi Julian Si, welcome to my page too. You have a nice blog too. Thanks for stopping in.:)

All the best to all.
Chowdown said…
I love seafoods. I will try to make this tonight. Thanks

Popular posts from this blog

Kha-nom Jeen Nam Ya Par (Thai fresh rice noodles with Thai fish curry sauce)

Kha-nom Jeen Nam Ya Par or "Thai fresh rice noodles with Thai fish curry sauce" A dish most commonly known in the northeastern I-san region of Thailand, fresh rice noodles with Thai fish curry sauce style of food is traditionally served in large quantities for whole families. Variations can be seen in the way minced chicken is used instead of fish, or how some people prefer a vegetarian alternative with crunchy vegetables and alternative to fish sauce. A very versatile choice of food, Kanom Jeen Nam Ya Par is often served with a side dish of vegetables consisting of pickles sour mustard, bitter melon, water spinach(morning glory) and plenty of green beans and beansprout, which are mixed into the noodle and sauce to create a smooth yet crunchy combination of flavors.

Stir fried mixed vegetables with oyster sauce (Pad Pak Ruam Mit)(V)

This stir fry vegetables know as  "Pad Pak Ruam Mit". It’s healthy Thai vegetable dish.  Quick and easy dish "pad pak ruam mit" is a stir fried mixed vegetables with crushed garlic, oyster sauce and soy sauce (for vegans).  For make this stir fry I use Broccoli, cauliflower, baby corn, straw mushroom and carrot are great enough for stir fries.  This stir fry can be served with Thai steamed rice…

Stir Fried Chicken With Red Curry Paste (Gai Pad Prik Khing)

Stir-fried chicken with red curry paste and long green bean that made easy to find. In Thailand we called “Gai Pad Prik Khing” This is easy to make and it’s easy to find as a street food in Thailand.

400 gs chicken, cut into well pieces (or prawns, pork, beef) 200 gs string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.) 2 kaffir lime leaves, sliced thinly 3 tbsp red curry paste 3 tbsp fish sauce 1 tbsp sugar coriander leaves ( for garnishing )Preparations:
Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic. Add chicken and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.

Papaya Salad with fermented crab (Som Tam Poo)

Green papaya salad is a Northeastern Thai / Lao / Cambodian spicy salad made from shredded unripe papaya. Locally known as som tam. it was listed on World's most delicious Thai foods.

The dish combines the four main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. The ingredients are mixed and pounded in a mortar; the Thai name som tam literally translates as "sour pounded".

Despite the use of papaya, which one may think of as sweet, this salad is actually savory. When not yet ripe, papaya has a slightly tangy flavor. The texture is crisp and firm, sometimes to the point of crunchiness. It is this that allows the fruit to withstand being beaten in the mortar.

In Thailand, it is customary that a customer ask the preparer to make the dish suited to his or her tastes. To specifically refer to the dish as prepared traditionally in Laos or Isan.

Traditionally the local variety of Som Tam in the streets of Bang…

Fried Chicken With Cashew Nuts (Gai pad med mamuang himmapan)

This popular dish, it’s a quick easy to make stir fry of chicken and vegetables seasoned with cashew nuts. This is idea as a side dish for Thai steamed Rice. The name break down as 'Gai' = chicken, 'pad' = fried, 'Med' = seed and 'Med Mamuang Himmapan' means cashew nut. In Thai its just as long a name! “Gai Pad Med Mamuang Himmapan”
INGREDIENTS: 400 g. chicken meat100 g. fried cashew nuts 3 red chillies 2 red dry chillies 5 stalks spring onion 1 tbsp garlic, crushed 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tsp salt 1 onion 2 tbsp cooking oil
PREPARATION: Rinse clean chicken, slice thinly. Rinse chilli and slice on bias. Wash spring onions, cut into small pieces. Peel onion, slice thinly. Fry dry chillies until fragrant and cutt into 1-2 cm. leave in the small bowl.Heat cooking oil in wok. Stir fry garlic until fragrant. Add chicken, cashew nuts, chilli and onion. Stir fry. Season with light soy sauce, oyster sauce, and salt. Stir fry to mix well. Tran…