Yam Sai Krok – Thai Sausage Salad with Isan Sai Krok
Yam Sai Krok is a typical salad from Isaan, northeastern Thailand. The slightly sour, fermented sausage is fried, cut into pieces, and mixed with lime juice, fish sauce, chili, and fresh herbs. The result is sour, salty, and spicy all at once.
Our Sai Krok Isan is already cooked and only needs to be briefly fried. The salad is also perfect for leftovers from a barbecue night with Sai Krok Isan from the Skewer.
Ingredients for 2 Portions of Yam Sai Krok
Preparation time: approx. 20 minutes
| Sai Krok Isan | 250 g |
| Neutral Oil | 1 tbsp |
| Lime Juice | 2 tbsp |
| Fish Sauce | 1 tbsp |
| Sugar | ½ tsp |
| Thai Chilies, chopped | 1–2 |
| Lemongrass, only the tender part, sliced paper-thin | 1 stalk |
| Kaffir Lime Leaves, very finely sliced | 2 |
| Shallot, sliced into rings | 1 |
| Mint and Cilantro | 1 handful each |
| Lettuce Leaves and Lime Wedges | for serving |
Preparation of Yam Sai Krok
- Fry the Sai Krok in a pan with the oil over medium heat for 6–8 minutes on all sides until golden brown. Alternatively, use sausages from the barbecue.
- Let the sausages cool slightly and cut them into small pieces or roughly shred them.
- Mix the lime juice, fish sauce, sugar, and chili until the sugar has dissolved.
- Mix the sausage, lemongrass, kaffir lime leaves, and shallot with the dressing. Fold in the herbs just before serving.
- Taste: The salad should taste sour, salty, and spicy all at once. Season with lime or fish sauce if necessary.
How to Serve
Arrange the salad lukewarm on lettuce leaves and serve with lime wedges. In Thailand, it is served with sticky rice and raw vegetables such as cucumber or cabbage. As a snack, it also pairs well with a cold beer.
Enjoy your meal, your Yak Thai Team.
