The Thai Lao Seafood Salad dish is commonly known as 'Yum Talay'. When making this dish, do not overcook the seafood which will result to a chewy and rubbery texture. The best way to learn how to make the Thai Lao Seafood Salad is to watch the video at www.thai-laos-food.blogspot.com.

Recipe for the Thai / Lao Seafood Salad:
1 cup fresh or frozen squid or cuttlefish
1 cup fresh or frozen shrimp
1 cup fresh or frozen mussels
¼ cup chopped sweet red peppers
¼ cup chopped green onions
¼ cup chopped cilantro
¼ cup chopped mint
1 chopped chili
3 tablespoons fish sauce
3 tablespoons freshly squeezed lime

If using frozen seafood, thaw them overnight in the refrigerator. Then rinse in cold water and drain several times to remove any residue. If using fresh seafood, also rinse them in cold water and drain to remove any residue. Bring water to boil in a large pot. Submerge squid or cuttlefish into the boiling water for up to one minute. Submerge shrimp for up to two minutes and mussels for up to three minutes. Drain the cooked seafood and combine them into a large mixing bowl. Allow seafood to cool to room temperature. Add the remaining ingredients into the seafood salad mixing bowl and mix thoroughly. Garnish with mint before serving.

Tags: three minutes, boiling water, room temperature, cold water, green onions, squid, fresh seafood, fish sauce