Spicy Mixed Seafood Salad (Yum Talay)

Ingredients

• 300g mixed prawns+squid+shellfish
• 3 limes
• bird's-eye chili
• garlic
• fish sauce, sugar
• shallots, Chinese celery, spring onion, tomato

Method

• Blanch prawns, squid and shellfish briefly until just cooked; shock in ice water
• Pound garlic and chili; mix with lime, fish sauce and sugar into a dressing
• Toss seafood with shallots, celery, spring onion and tomato
• Add dressing, toss gently, taste and serve cold

How to Choose

Choose the freshest seafood clear bouncy prawns, firm shiny squid, tightly closed shellfish, no fishy smell; buy same-day · heavy, juicy limes.

Chef's Secret

Secret: blanch fast then ice-shock for crisp, bouncy seafood; the dressing should be sour-first, then spicy, then salty dress it just before serving to keep it fresh.

Fresh seafood set (prawn, squid, shellfish) + salad seasonings full set at Fresh Market Online.