Yum Hoi Mang-Pu (Thai Mussel Salad) 泰式青口沙拉 - Featured in Group Recipes

Spice up with this healthy fresh flavor with a snap of fingers!

"Yum" is a type of salad in Thai cuisine. Speaking of Yum, I would never forget this super hot and spicy Thai signature appetizer, which I had in Phucket, Thailand some years ago. To Malaysian standard, I'm considered highly tolerant with spicy food. However, the explosive taste of the yum talay (Seafood salad) we got from the street vendor had incredibly blew my head off; it was so spicy it made my eyes water, my nose run and my head sweat! Well, I guess this is the true Thai way of serving Yum, to feature the bold Thai flavors J

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. 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.

Yum Hoi Mang-Pu (Thai Mussel Salad) 泰式青口沙拉 - featured 17/12/2010

Even though Yum was generally served as starter but we made it into a sumptuous main dish for our dinner. For this recipe, I used mussels and squids.  As for the herbs, fresh from my garden to table J

Fresh coriander and mints from my garden

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 METHOD: 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. Wash squids and cut into bite size, blanch in the same pot of water used to cook mussels, drain and mix with mussels. Wash mint leaves, corianders and use the leaves whole. Wash tomatoes and slice into thin wedges. Onion and shallots skin off and sliced Wash bird eyes chilies (if you want milder flavor, replace with big chilies) cut into small pieces. Toss in sliced onion, shallots, chilies and tomatoes. Add in seasoning, mix well, taste test. Add more fish sauce or lime juice if desire stronger flavour. Top with mint and coriander leaves and gently toss together. Serve on a platter lined with lettuce and garnish with extra mint leaves.  泰式青口沙拉 夏天不可多得的健康美味泰国开胃菜 材料： 15只新鲜青口贝，洗净和去须。 2-3粒小葱头，切片。 1粒洋葱，切片。 5-6只指天椒（随你偏好）。 2粒番茄，切楔子。 （可以用樱桃西红柿取代）。 新鲜的薄荷叶。 新鲜香菜。 1片生菜叶。 调味料：（随你的口味）。 3汤匙鱼露。 3汤匙酸柑汁/柠檬汁。 1小匙糖。 做法： 1。新鲜青口贝，洗净和去须，烧开锅中的水，放入青口贝，煮熟后捞起去壳，放入搅拌盆。2。让水继续煮沸， 鱿鱼洗干净后切片，倒入汆烫至卷起，沥水后放入搅拌盆。3。西红柿洗净切片在稀薄的楔子。 4。洗净薄荷叶和香菜并使用整叶。 5。洋葱和小葱头去皮切片，西红柿切楔子，指天椒分别切碎。 6。放入小葱碎、大蒜碎、指天椒碎，西红柿并拌匀 7。然后再加入调味料鱼露、柠檬汁和糖搅拌均匀，测试口味。如果需要再加入适量的鱼酱或柠檬汁。 8。最后撒上薄荷叶和香菜叶轻轻拌匀盛在一盘生菜上， 可额外加上薄荷叶装饰。