Yam Talay

Praew’s selected yam talay, written as yum talay, combines shrimp, squid and crab in a Thai seafood salad. She describes seafood as a treat in her rural Thai home and shares this version with her grandmother.

Garlic and the selected Thai Jinda chilies are roughly pounded. Fresh lime juice, fish sauce and white sugar mix with that paste until the sugar dissolves.

If included, the ground pork is boiled, drained and added to the dressing. The selected seafood then briefly boils in the same pot, drains and joins the bowl.

Sliced tomatoes and onion, with roughly chopped celery, are gently tossed through the seafood and dressing. The mixture keeps distinct pieces of seafood and vegetables.

This selected serving option chills the finished salad before it is eaten. Praew describes its dressing as salty, sour and spicy, with a small amount of sugar balancing those flavours.