Yam Mamuang Talay

Yam Mamuang Talay is a vibrant Thai seafood salad that combines fresh seafood with the crunch of green mango and a zesty dressing. This gluten-free dish is perfect for a light meal, showcasing the harmonious balance of sweet, sour, and savory flavors.

Ingredients

• Green mango - 1 medium, julienned
• Cooked shrimp - 100 grams, peeled and deveined
• Squid - 100 grams, cleaned and sliced
• Scallops - 100 grams, cleaned
• Cherry tomatoes - 100 grams, halved
• Red onion - 1 small, thinly sliced
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Palm sugar - 1 teaspoon, grated
• Thai bird's eye chili - 1, finely chopped (optional)
• Roasted peanuts - 2 tablespoons, crushed for garnish

Steps

1. Start by preparing the seafood. In a pot of boiling water, briefly cook the shrimp, squid, and scallops for 2-3 minutes until just cooked through. Drain and set aside to cool.
2. In a large mixing bowl, combine the julienned green mango, halved cherry tomatoes, and sliced red onion.
3. Add the cooled seafood to the bowl along with the chopped cilantro.
4. In a small bowl, whisk together the lime juice, fish sauce, grated palm sugar, and chopped bird's eye chili until the sugar dissolves.
5. Pour the dressing over the seafood and mango mixture, tossing gently to combine all ingredients well.
6. Serve immediately, garnished with crushed roasted peanuts on top.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seafood, promoting heart health.
• High in vitamin C from green mango, supporting immune function.

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