The flavours of Thai dance on your tongue with this spicy, fresh seafood salad and is one you will want to make over and over
Serves
1
Prep time
20 Minutes
Cooking time
20 Minutes
Ingredients
- 30g thick white fish fillet, cut into 2 bite size pieces
- 2 medium green prawns, peeled and deveined
- 4 small or 2 large scallops
- 40g squid, score and cut into wide pieces
- 1 tablespoon fish sauce
- ½ teaspoon grated palm sugar
- 1 heaped teaspoon chilli jam (this is sweet not spicy)
- 1 tablespoon lime juice
- 1 birds-eye red chilli, finely chopped *see note
- 1 green chilli, finely chopped *see note
- 1 coriander root, finely chopped
- 1 small clove garlic, grated
- 1 tablespoon sliced onion
- 1 cherry tomato cut in half
- ¼ cup julienned carrots
- ¼ cup celery, sliced diagonally
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh coriander
- 1 green shallot, sliced diagonally
- ¼ cup mixed salad greens
- 1 wedge lime
Method
- First have all your ingredients prepared for your salad, seafood and your dressing
- Boil 2 cups of water and 1 teaspoon of salt in a small saucepan
- Add the fish and cook for 2 minutes, then add prawns cook for 1 minute, remove and drain
- Add scallops and squid and cook for 30 seconds, remove and drain
- Place fish sauce, sugar, garlic and chilli jam in a small saucepan over medium-low heat, sir until sugar dissolves, then add lime juice, chillies, coriander root and garlic. Remove from heat
- Place all cooked seafood into the dressing, stir to coat evenly
- Add the tomatoes, carrots, celery, mint, coriander and spring onions, toss to mix through
- Arrange the salad greens on a serving plate, gently place the seafood mixture over the greens
- Serve with a wedge of lime and Enjoy!
* Note: You can remove the chilli seeds for less heat
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