Yum Yai Seafood Salad Recipe: How To Prepare Thai Seafood Salad

FOR DRESSING

Heat Oil In A Small Frying Pan Over Medium-High Heat.

Add The Sliced Shallots And Garlic, Fry Until They Turn Golden Brown And Slightly Crispy .

Fry Dry Chillies As Well. Make Sure Not To Burn It.

Remove Garlic And Dry Red Chillies, Shallots With A Slotted Spoon

From The Oil And Set In A Bowl To Cool.

Leave Remaining Oil In The Pan.

Combine The Prepared Chili With Fish Sauce, Sugar, Tamarind And Little Water Using A Pestle & Mortar.

Also Add The Fried Garlic And Shallots.

Pound All Together To Form A Thick Paste.

Add This Paste To Your Frying Pan And Stir It Into The Oil Over Low Heat, Gently Simmering Until You Get A Fairly Even Consistency.

Adjust The Taste, Adding More Fish Sauce If Required.

Cool The Prepared Sauce And Finish With Fresh Lemon Juice.

SEA FOOD

Clean the calamari & prawns.

Remove tail and head of prawns and blanch in hot water and shock it in cold water.

Cut the calamari into rings and cook the same way as prawns.

Using tempura flour make batter with cold water and fry baby octopus and asparagus.

And keep aside.

ASSEMBLING THE SALAD

In a mixing bowl, add rocket lettuce, ice berg lettuce, prepared calamari and prawns.

Dress it with namprik pao dressing.

Using a round deep plate place the dressed lettuce and seafood.

Finish with orange segments , fried octopus and asparagus along with pickled vegetables and pea shoots