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Salad · Thai

Yum Talay (Spicy Seafood Salad)

25 min Serves 4 ~146 kcal/serving ~£10.80 (£2.70/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 200 g raw king prawns, peeled and deveined
  • 200 g cleaned squid rings
  • 150 g cooked lobster tails
  • 2 shallots, finely sliced
  • 1 celery stalks, sliced
  • 2 tbsp fish sauce
  • 2 fresh lime
  • 15 g fresh mint leaves
  • 2 fresh red chillies

Nutrition (per serving)

Calories
146 kcal
Protein
24.8 g
Carbohydrate
6 g
of which sugars
2.5 g
Fat
1.5 g
of which saturates
0.4 g
Fibre
2 g
Salt
2.53 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blanch the prawns and squid in boiling water for 2 to 3 minutes until the prawns are pink and the squid opaque, then drain and cool.

  2. 2

    Slice the cooked lobster tails.

  3. 3

    Toss the seafood with the shallots and celery.

  4. 4

    Season with the fish sauce and a good squeeze of lime juice.

  5. 5

    Fold through the mint leaves and sliced red chillies.

  6. 6

    Serve immediately with sticky rice.

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