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

Posted By: Pooja Gupta

Yum Yai salad is a quintessential example of a Thai dish since it incorporates the five tastes integral to this cuisine: sweet, sour, salty, bitter and spicy. This recipe is found more in the Southern part of Thailand and it's inspired by her present coastal surroundings. This is a very delicious and healthy salad which is low in fat, high in lean protein and light on tummy . The beauty of this salad is in its minimal processing and its fresh ingredients.

Yum Yai Seafood Salad Recipe | How To Prepare Thai Seafood Salad | Thai Yum Yai Seafood Salad Recipe | Seafood Recipe
Yum Yai Seafood Salad Recipe | How To Prepare Thai Seafood Salad | Thai Yum Yai Seafood Salad Recipe | Seafood Recipe
Prep Time
15 Mins
Cook Time
Total Time
30 Mins

Recipe By: Pooja Gupta

Recipe Type: Salad

Serves: 2

  • Calamari - ½ cup

    Prawns - 1 cup

    Anchovies - ½ cup

    Baby Octopus - less than ½ cup

    Asparagus - 2

    Fresh Orange Segments - 4-5

    Rocket Leaves - 10-12 leaves

    Ice burg - few leaves

    Pickled thinly sliced breakfast radish

    Pickled sliced baby cucumber

    Pea shoot to garnish

    Oil to fry

    Tempura flour - ½ cup


    Shallots - 4

    Garlic Pod - 2-3

    Dry Red Chilli - 1tbsp

    Tamarind Paste - 1 tbsp

    Palm Sugar - 1 tbsp

    Fish Sauce - 2 tsp

    Lemon Juice

    Refined Oil

Red Rice Kanda Poha
How to Prepare

    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.


    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.


    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

  • 1. You can use brown sugar with maple syrup instead of palm sugar.
Nutritional Information
  • Serving Size - 1 small plate
  • Calories - 130cal
  • Fat - 2g
  • Protein - 24g
  • Carbohydrates - 3g
  • Sugar - 1g
[ 5 of 5 - 93 Users]
Story first published: Friday, December 15, 2017, 18:00 [IST]
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