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Thai Seafood Salad Recipe
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Category : salad |
Style : frying & blending | Serves : 4 |
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This
seafood salad with chili, lemon grass and fish sauce is light and refreshing.
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Ingredients |
| 225 g |
White fish meat |
| 225 g |
Raw shrimps |
| 225 g |
Raw, ready-prepared squids |
| 8 pieces |
Scallop, shelled |
| 3 tbsp |
Olive oil |
| - |
Small mixed lettuce leaves and coriander sprigs to
serve |
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The Dressing |
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| 5 cm |
Lemon grass stalk, finely chopped |
| 2 pieces |
Small fresh red chilies, seeded and finely chopped |
| 2 stalks |
Shallots, thinly sliced |
| 2 pieces |
Kaffir lime leaves, shredded |
| 2 tbsp |
Fish sauce (nam pla) |
| 2 tbsp |
Lime juice |
| 2 tbsp |
Rice vinegar |
| 2 tsp |
Caster sugar |
Method :
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Slit open the body of the squids, score the
flesh, then cut into square pieces.
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Peel and de-vein shrimps and rinse in running
water and drain well.
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Remove the dark beard-like fringe and
tough muscle from the scallops.
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Cube the fish meat.
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Heat wok, add oil and swirl it around, then add
the shrimps and stir-fry for approx. 2 minutes or until shrimps turn pink. Transfer to a
bowl.
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Stir-fry the squid and scallops for approx. 1
minute or until opaque and add to the shrimps.
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Stir-fry the white fish meat for approx. 2
minutes, remove and add to the other seafood, reserve any juices left in the wok.
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Combine all the dressing ingredients in a small
bowl with the reserved juices from the wok and mix well.
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Pour the dressing over the seafood and toss
gently.
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Arrange the lettuce leaves and coriander sprigs
on four individual plates and divide the seafood in equal portion and serve immediately.
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Tip: It is
vital to ensure that the shrimps are cooked properly and
under-cooked shrimps can carry infection. |
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