Yum Yai salad is a quintessential example of a Thai dish since
it incorporates the five tastes integral to this cuisine: sweet,
sour, salty, bitter and spicy. This recipe is found more in the
Southern part of Thailand and it’s inspired by her present coastal
surroundings. This is a very delicious and healthy salad which is
low in fat, high in lean protein and light on tummy . The beauty of
this salad is in its minimal processing and its fresh
ingredients.
Yum Yai Seafood Salad Recipe |How To Prepare Thai Seafood Salad
Recipe Type: Salad
Serves: 2
Ingredients
- Calamari – ½ cup
Prawns – 1 cup
Anchovies – ½ cup
Baby Octopus – less than ½ cup
Asparagus – 2
Fresh Orange Segments – 4-5
Rocket Leaves – 10-12 leaves
Ice burg – few leaves
Pickled thinly sliced breakfast radish
Pickled sliced baby cucumber
Pea shoot to garnish
Oil to fry
Tempura flour – ½ cup
FOR NAMPRIK PAO DRESSING
Shallots – 4
Garlic Pod – 2-3
Dry Red Chilli – 1tbsp
Tamarind Paste – 1 tbsp
Palm Sugar – 1 tbsp
Fish Sauce – 2 tsp
Lemon Juice
Refined Oil
How to Prepare
- FOR DRESSING
Heat Oil In A Small Frying Pan Over Medium-High Heat.
Add The Sliced Shallots And Garlic, Fry Until They Turn Golden
Brown And Slightly Crispy .Fry Dry Chillies As Well. Make Sure Not To Burn It.
Remove Garlic And Dry Red Chillies, Shallots With A Slotted
SpoonFrom The Oil And Set In A Bowl To Cool.
Leave Remaining Oil In The Pan.
Combine The Prepared Chili With Fish Sauce, Sugar, Tamarind And
Little Water Using A Pestle & Mortar.Also Add The Fried Garlic And Shallots.
Pound All Together To Form A Thick Paste.
Add This Paste To Your Frying Pan And Stir It Into The Oil Over
Low Heat, Gently Simmering Until You Get A Fairly Even
Consistency.Adjust The Taste, Adding More Fish Sauce If Required.
Cool The Prepared Sauce And Finish With Fresh Lemon Juice.
SEA FOOD
Clean the calamari & prawns.
Remove tail and head of prawns and blanch in hot water and shock
it in cold water.Cut the calamari into rings and cook the same way as prawns.
Using tempura flour make batter with cold water and fry baby
octopus and asparagus.And keep aside.
ASSEMBLING THE SALAD
In a mixing bowl, add rocket lettuce, ice berg lettuce, prepared
calamari and prawns.Dress it with namprik pao dressing.
Using a round deep plate place the dressed lettuce and
seafood.Finish with orange segments , fried octopus and asparagus along
with pickled vegetables and pea shoots
Instructions
- 1. You can use brown sugar with maple syrup instead of palm
sugar.
Nutritional Information
- Serving Size – 1 small plate
- Calories – 130cal
- Fat – 2g
- Protein – 24g
- Carbohydrates – 3g
- Sugar – 1g
