Yam Talay Khai Dao

This vibrant Thai salad fuses the classic yam (tossed salad) tradition with modern plating sensibility — chilled mixed seafood tossed in a fiery lime-fish sauce dressing, crowned with a crispy fried egg. A Bangkok-style interpretation that brings together the four pillars of Thai flavour: sour, salty, spicy, and a touch of sweetness.

Serves: 4

Ingredients

• 200g (7 oz) large prawns, peeled and deveined
• 150g (5 oz) squid rings
• 150g (5 oz) mussels, cleaned
• 3 tbsp (45ml) fish sauce
• 3 tbsp (45ml) fresh lime juice
• 1 tsp (5g) palm sugar or light brown sugar
• 3 bird's eye chillies, finely sliced
• 2 garlic cloves, minced
• 1 lemongrass stalk, finely sliced (white part only)
• 3 kaffir lime leaves, very finely sliced
• 1 small red onion, thinly sliced
• 1 cup (30g) fresh mint leaves
• 1 cup (30g) fresh coriander leaves
• 4 eggs
• 3 tbsp (45ml) vegetable oil (for frying eggs)
• 2 tbsp fried shallots, to garnish

Instructions

1. Whisk together fish sauce, lime juice, palm sugar, chillies, and garlic. Taste — it should be intensely sour, salty, and hot. Adjust as needed.
2. Bring a pot of salted water to a boil. Cook prawns 2 minutes, squid 1 minute, mussels until opened (2-3 minutes). Immediately transfer to ice water to chill. Drain.
3. Combine chilled seafood with lemongrass, kaffir lime leaves, and red onion. Pour over two-thirds of the dressing and toss.
4. Fold in mint and coriander leaves gently.
5. Heat oil in a small frying pan over high heat until smoking. Crack in each egg and fry 1.5-2 minutes for a crispy edge with a runny yolk. Repeat for each serving.
6. Divide salad between four plates. Crown each with a crispy fried egg.
7. Drizzle with remaining dressing, scatter with fried shallots, and serve immediately.

Cook's Notes: Chilling the seafood in ice water is non-negotiable — it stops cooking instantly and keeps the texture firm. Kaffir lime leaves must be sliced very finely or they become tough and unpleasant to eat. The crispy egg is not traditional but is a beloved Bangkok street food addition.