Yam Taleh – Sour, Spicy Thai Seafood Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g seafood, mixed, prepared ready to cook
- 5 shallots (Thai shallots)
- 1 piece (s) ginger, fresh, approx. 5 cm
- 2 chilli pepper (s), green (or more if necessary)
- 2 chilli pepper (s), red (or more if necessary)
- 1 handful mint (fresh leaves)
- 5 stalks celery (Thai celery)
- 3 stalks lemongrass
- 4 tablespoon lime juice
- 2 tablespoon fish sauce
- some chili powder or chili flakes
- 0.5 teaspoon ½ sugar
- some lettuce, some leaves it
Print Recipe
Pin Recipe Instructions
- Peel and chop the Thai shallots. Peel and grate the piece of ginger. Chop the chili peppers. Pluck the mint leaves from the stalks and chop (leave some of them for garnish). Cut the Thai celery into 5 cm long pieces. Cut the lemongrass (only the white inside of it) into very fine rings.
- Prepare the seafood, mix with the fish sauce and lime juice and then cook in a wok until cooked (takes about 5 minutes).
- Mix the remaining ingredients - except for the lettuce leaves and the whole mint leaves - well and pour over the seafood, which has now cooled down a little. Mix everything well and season to taste with the spices. Arrange the salad on the lettuce leaves and serve garnished with the whole mint leaves.
- Tip: In combination with several dishes, the amount is enough for 4 people.
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