📍 Where this dish comes from: Andaman coast (Phang Nga, Krabi) · Emerald bays / limestone karsts
Discover the history of this region →
Discover the history of this region →
Yam Talay is a celebration of Thailand’s extraordinary seafood, combining multiple types of shellfish and dressed with Thailand’s most electrifying combination of lime, fish sauce, and chili. The key is cooking the seafood perfectly — just barely — so everything is tender, then dressing it immediately while still warm.
What You’ll Need
Servings: 3 servings
Calories: 260kcal
Ingredients
- 200 g large prawns cooked and peeled
- 200 g squid rings briefly blanched
- 150 g cooked mussels
- 3 shallots finely sliced
- 2 stalks lemongrass finely sliced
- 3 kaffir lime leaves finely sliced
- 1 handful coriander
- 1 handful mint
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 3 bird's eye chilies sliced
- Cherry tomatoes celery stalks
Instructions
- Blanch squid rings in boiling salted water just 60–90 seconds. Drain immediately.
- Combine lime juice, fish sauce, and chilies in a large bowl.
- Add warm prawns, squid, and mussels immediately to the dressing.
- Add shallots, lemongrass, kaffir lime, tomatoes, and celery.
- Toss to combine. Let marinate 5 minutes.
- Fold in coriander and mint at serving.
Nutrition
Serving: 1serving | Calories: 260kcal | Protein: 38g | Fat: 8g | Fiber: 1g
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Health Benefits
- Squid is exceptionally high in taurine, an amino acid that supports heart health.
- Mussels are a concentrated source of omega-3 fatty acids relative to their calorie count.
- Combined seafood provides a comprehensive iodine intake, supporting thyroid function.