Thai Mussel Salad (yum Hoi Mang Pu ) |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Yum is a type of salad in Thai cuisine. Only 3 main steps to prepare this no fuss starter, merely toss in all cooked seafood, seasoned with salty fish sauce, zested up with sour lime juice and topped with fresh herbs of coriander, mints, shallots, sliced onions, tomatoes and last but not least the main gem that spices up the whole dish, the bird eyes chilies. Read more . With all these ingredients mixed well , just dish and serves! There are many variations of Yum Talay, you can make any combination of seafood that you have on hands like poached squids, shrimps, scallops and other shellfish. Check out this post: THAI MUSSEL SALAD (YUM HOI MANG PU ) Ingredients:
15 fresh mussels, cleaned and de-bearded |
5 small squids, cut into bite size |
2-3 shallots, sliced. |
1 onion, sliced |
5-6 bird eyes chilies (spiciness to your preference) |
2 tomatoes, wedges. ( can be replaced with cherry tomatoes) |
fresh mint leaves. |
fresh coriander |
1 leaf lettuce. |
seasoning: (to your taste) |
3 tbsp fish sauce |
3 tbsp lime/lemon juice |
1 tsp sugar |
Directions:
1. Wash mussels and de-beard, bring a pot of water to a boil and cook the mussels, once shells open, take out mussels, discard shells and put the mussels into a mixing bowl, set aside. Keep the water in the pot and continue to bring to boil.
2. Wash squids and cut into bite size, blanch in the same pot of water used to cook mussels, drain and mix with mussels.
3. Wash mint leaves, corianders and use the leaves whole.
4. Wash tomatoes and slice into thin wedges.
5. Onion and shallots skin off and sliced
6. Wash bird eyes chilies (if you want milder flavor, replace with big chilies) cut into small pieces.
7. Toss in sliced onion, shallots, chilies and tomatoes.
8. Add in seasoning, mix well, taste test. Add more fish sauce or lime juice if desire stronger flavour.
9. Top with mint and coriander leaves and gently toss together.
10. Serve on a platter lined with lettuce and garnish with extra mint leaves.
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