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Fish, South and Southeast Asian

Yam talay with jasmine rice

Yam talay is a warm Thai salad of shrimp and mixed seafood, served with jasmine rice, for 4 people, in 35 minutes, easy level, for about €5.00 per person. The key is balancing the dressing, sour first, then salty and sweet, and seasoning the seafood while it is still warm.

Tonight, yam talay, the warm Thai seafood salad, spiked with lime and chili, with jasmine rice.

Yam talay with jasmine rice
Total time
35 min
Difficulty
Easy
Cost per person
€5.00
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Yam talay plays on the contrast between tender, still warm seafood and the crunch of raw cucumber and red onion. The lime, fish sauce and chili dressing wakes everything up without covering the briny taste of the shrimp and seafood. Lemongrass and fresh herbs add a freshness that feels different from your usual saucy dinners.

This salad takes a bit of organizing but no tricky technique, perfect for a spring or summer evening when a heavy dish feels like too much. It works well for guests who like to be surprised, less so for a dinner built around young kids because of the chili and the strong acidity.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 300 g

Frozen foods

  • Frozen mixed seafood 400 g

Fruits and vegetables

  • Cherry tomatoes 200 g
  • Red onion 1
  • Cucumber 1
  • Lemongrass 1
  • Fresh cilantro 6 sprigs
  • Fresh mint 6 sprigs
  • Fresh chili 2
  • Lime 3

Pantry

  • Fish sauceoften in the pantry 3 tbsp
  • Sugaroften in the pantry 2 tsp
  • Jasmine riceoften in the pantry 300 g

Allergens Shellfish, Mollusks, Fish

The step by step recipe

  1. Poach the shrimp and mixed seafood in simmering water for a few minutes, then drain. 5 min

    Don't let it boil, the seafood turns rubbery.

  2. Make the dressing by mixing the lime juice, fish sauce, sugar and minced chili.

    Taste it, it should be sour first, then salty and sweet.

  3. Cut the cherry tomatoes in half, slice the red onion and cucumber thinly, and mince the lemongrass very finely.

    Use only the tender core of the lemongrass.

  4. Mix the warm seafood with the vegetables and dressing, then let it rest for a few minutes. 5 min

    This rest lets the flavors soak in.

  5. Cook the jasmine rice, drain it, add the chopped herbs to the salad, and serve. 12 min

    Add the herbs at the last moment so they stay bright.

Our tips to get it right

  • Drain the seafood well after poaching, extra water dilutes the dressing and washes out the flavors.
  • Mince the chili very finely and remove the seeds if you want a milder salad without losing the flavor.
  • Make the dressing ahead and taste it right before adding it, the balance can shift depending on how tart your limes are.

The variations

  • Swap the frozen mixed seafood for fresh squid rings for a firmer texture.
  • For a seafood free version, use pan seared firm tofu and swap the fish sauce for soy sauce.
  • For a milder version, cut the chili in half and serve the dressing on the side so everyone can adjust to taste.

What to serve it with

  • Plain jasmine rice on the side
  • Unsweetened iced tea
  • Extra cucumber slices

Storage

The salad keeps for one day in the fridge in a sealed container, but the seafood loses texture fast, so it is best eaten the same day. It does not freeze well. Cooked rice keeps separately for two days and reheats with a splash of water, steamed or in the microwave.

Questions about this dish

Can you make yam talay ahead of time?

You can make the dressing and chop the vegetables a few hours ahead. For the seafood, poach it and toss the salad right before serving to keep the best texture.

What kind of chili works best for this salad?

A fresh red or green chili like bird's eye pepper works well and is easy to find at most grocery stores. Adjust the amount based on your spice tolerance.

Can you use only shrimp instead of the mixed seafood?

Yes, you can replace the mixed seafood with an extra 300 grams of shrimp. The result stays close, just slightly less varied in texture.

How do you know when the seafood is cooked through?

Shrimp turn pink and opaque, and the other seafood firms up slightly. A few minutes of poaching is enough, any longer and it turns rubbery.

How long does it take to make a yam talay with jasmine rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a yam talay with jasmine rice?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a yam talay with jasmine rice cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, mollusks, fish. Always check the labels of the products you buy.

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