How to make Spicy Thai Seafood Salad (Yum Talay)?

Ingredients for Yum Talay:

Approximately 400-500g of ready-cooked seafood: prawns, mussels and squid.

• Generous sprig of fresh coriander, including the stalk ()
• Roughly chopped coriander (or dhania, cilantro, Chinese parsley)
• 1 medium sized red onion (finely sliced)
• 1/2 red pepper, thinly sliced
• 2 fresh lemongrass stalks, trimmed and thinly sliced
• 1/4 of a cucumber,thinly sliced into 5 cm strips
• 2 spring onions, cut into 3 cm long strips
• 8 mint leaves (finely shredded)
• 1 ripe tomato, sliced

Spicy dressing:

• 1 teaspoon of brown sugar
• 2-4 bird’s eye chillies (finely chopped). Adjust to taste
• 1 tablespoon of fish sauce
• 1 clove garlic (finely chopped or crushed)
• Juice of 1/2 freshly-sliced lime

Preparation:

Mix all the ingridients in a bowl than add the spicy dressing and toss together.

Clear glass noodles can also be added to the salad to give additional texture.