Yum Talay (Thai Seafood Salad)

Ingredients

Roasted peanuts

1/4 cup, crushed

Mint leaves

1/2 cup

Cilantro

1/2 cup, chopped

Cucumber

1, medium, diced

Tomato

1, large, diced

Red onion

1, medium, thinly sliced

Thai chili peppers

2-3, finely chopped

Sugar

1 tablespoon

Fish sauce

2 tablespoons

Lime juice

1/4 cup

Mussels

1/2 cup, cooked

Scallops

1/2 cup, cooked

Squid

1/2 cup, cooked

Shrimp

1/2 cup, cooked

Instructions

1. Bring a large pot of water to a rolling boil. Carefully add the shrimp, squid, scallops, and mussels. Let it cook for 2-3 minutes until the seafood turns opaque, indicating it's cooked through. Be careful not to overcook the seafood as it can become rubbery. Drain the seafood and set aside to cool.
2. While the seafood is cooling, let's prepare the dressing. In a small bowl, combine the lime juice, fish sauce, sugar, and finely chopped Thai chili peppers. Whisk them together until the sugar is completely dissolved. Adjust the spice and tang according to personal preference.
3. In a large salad bowl, combine the cooled seafood, thinly sliced red onion, diced tomato, diced cucumber, chopped cilantro, and mint leaves.
4. Drizzle the prepared dressing over the seafood and vegetable mixture. Toss the salad gently to ensure every ingredient is well-coated with the dressing.
5. Garnish the salad with a generous sprinkle of crushed roasted peanuts for an added crunch.
6. Yum Talay is best served immediately. Enjoy this refreshing salad as a light lunch or as a starter for a Thai-inspired feast!