Yum Yai Seafood Salad Recipe: How To Prepare Thai Seafood Salad


 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

Yum Yai seafood salad recipe

Yum Yai Seafood Salad Recipe |How To Prepare Thai Seafood Salad


Recipe Type: Salad

Serves: 2


  • 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


    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


    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

    From 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

    Adjust The Taste, Adding More Fish Sauce If Required.

    Cool The Prepared Sauce And Finish With Fresh Lemon Juice.


    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.


    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

    Finish with orange segments , fried octopus and asparagus along
    with pickled vegetables and pea shoots


  • 1. You can use brown sugar with maple syrup instead of palm

Nutritional Information

  • Serving Size – 1 small plate
  • Calories – 130cal
  • Fat – 2g
  • Protein – 24g
  • Carbohydrates – 3g
  • Sugar – 1g