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Thai

Yam talay

Non-vegetarian

ยำทะเล · Yam thale

Just-cooked shrimp and squid tossed warm with celery, shallot, tomato and herbs in a fiery lime, fish sauce and bird's-eye chilli dressing — a bright, high-protein Thai salad.

Yam talay is a Thai salad from Thailand, ready in about 25 minutes and made with prawns / shrimp, squid and lime juice. It serves 3 and is rated easy to cook.

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Authentic Thai seafood salad with fresh vegetables and herbs served on a pink plate.
Photo: icon0 com / Pexels · Pexels License
Prep
20 min
Cook
5 min
Total
25 min
Serves
3
Level
Easy
Calories
175

Ingredients

3 servings

For the dressing

Equipment

Method

  1. Step 1

    Pound the garlic (opens in a new tab) and chillies to a rough paste, then stir in the lime juice (opens in a new tab), fish sauce (opens in a new tab) and sugar (opens in a new tab) until the sugar dissolves.

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

  2. Step 2

    Bring a pan of water to the boil. Blanch the shrimp (opens in a new tab) for about 2 minutes until pink and opaque, then the squid (opens in a new tab) for 30–45 seconds until just white and curled. Drain.

    Food safety: Cook shrimp until opaque throughout; don't overcook squid or it turns rubbery.

  3. Step 3

    While the seafood is still warm, toss it with the dressing, then add the celery (opens in a new tab), shallot (opens in a new tab), tomato (opens in a new tab), spring onion (opens in a new tab) and coriander and toss again.

    • 3 min

  4. Step 4

    Taste — it should be sour first, then salty, then hot — and serve on lettuce (opens in a new tab) leaves.

    • 1 min

About this dish

Origin
Thailand · Well documentedMore food from Thailand
Dish
Lunch · Dinner · Salads · Appetizers & starters · Main courses
Cooking method
Blanched, Raw
Taste
spicy (chilli heat), sour, umami, fresh
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsPescatarian · Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein · Low-fat · Calorie-conscious
Worked out from the ingredients. How labels work
Cook more with
Prawns / shrimp · Squid · Lime juice · Garlic · Fresh red chilli · Fish sauce
Techniques
Blanching

Allergens

  • Contains: Fishfrom fish sauce
  • Contains: Crustaceansfrom prawns / shrimp, fish sauce
  • Contains: Molluscsfrom squid
  • Contains: Celeryfrom celery

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

175 kcal per serving

Calculated

1 serving ≈ 275 g · recipe makes 3

Where the energy comes from

  • Protein 58%
  • Carbohydrate 34%
  • Fat 8%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy175 kcal63 kcal
Protein26 g9.4 g
Carbohydrate15.3 g5.6 g
Net carbohydrate——
Sugars——
Added sugars2.8 g1 g
Fibre——
Fat1.5 g0.5 g
Saturated fat0.3 g0.1 g
Trans fat——
Cholesterol263 mg95 mg
Sodium836 mg304 mg
Salt equivalent2.1 g0.8 g
Vitamins & minerals per serving
Potassium
701 mg
Calcium
110 mg
Iron
1.6 mg
Magnesium
79 mg
Vitamin A (RAE)
—
Vitamin C
—
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lettuce.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Dress the seafood while warm so it absorbs the flavour.

Common mistakes

  • Cooking the squid for more than a minute — it toughens quickly.

Serve with

  • With jasmine rice, or as a drinking snack with cold beer.

Food safety

  • Keep raw seafood chilled until cooking; eat the salad within 2 hours of making.

Storage

  • Best eaten immediately.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Prawns / shrimp, peeled and deveined, tails on200 g
  • Squid, cleaned, tubes scored and cut into pieces200 g
  • Tomato, cherry tomatoes, halved120 g
  • Lettuce (optional)4 leaf · 40 g
Used in steps 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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