Yam Talay

Pearlescent shrimp and tender squid rings, perfectly seared. The heat of bird's eye chili and the acidity of lime juice cut through the crunch of shallots and celery.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 246
• Protein: 40 g
• Carbs: 14 g
• Fat: 3 g

Ingredients

• 400 g Wild shrimp ( peeled and deveined )
• 300 g Loligo vulgaris ( cleaned and cut into rings )
• 200 g Mytilus edulis ( cleaned and shucked )
• 4 tbsp Lime juice ( freshly squeezed )
• 3 tbsp fish sauce
• 1 tbsp palm sugar ( grated )
• 3 piece Thai chili ( finely minced )
• 2 piece Shallot ( thinly sliced )
• 1 piece Apium graveolens ( thinly sliced )
• 10 piece Solanum lycopersicum esculentum M. ( halved )
• 1 piece Fresh cilantro ( coarsely chopped )

Instructions

1. Blanching the seafood

   Plunge the shrimp, squid rings, and mussels into boiling water. As soon as the shrimp turn pink and the squid becomes opaque, remove them immediately. Plunge them into a bowl of ice water to stop the cooking and keep the flesh firm and tender.

2. Preparing the dressing

   In a large bowl, mix the lime juice, fish sauce, and palm sugar. Crush the Thai chilies in a mortar or mince them finely before adding. Stir until the sugar is completely dissolved and the sauce is homogeneous.

3. Assembly and serving

   Drain the seafood thoroughly. Add them to the bowl along with the sliced shallots, cherry tomatoes, celery, and coriander. Mix gently so the dressing coats all ingredients without crushing the vegetables.

Chef's tips

• Never overcook the squid: 1 minute is enough, otherwise it becomes rubbery.
• The secret is the balance between sour, salty, and sweet; taste your dressing before adding the seafood.

Storage

Consume immediately. Seafood toughens and vegetables release water if left for too long.