Thai Seafood Salad with Lime and Chilli Dressing:
200g |
raw prawns, shelled, deveined, tails on |
200g |
fish fillets, cubed or sliced |
200g |
cleaned squid, sliced |
20 |
mussels, scrubbed and bearded |
2 |
cups water |
2 |
stalks lemongrass, thinly sliced |
4 |
kaffir lime leaves, thinly sliced (optional) |
2 |
tblspn spring onions, thinly sliced |
1 |
tblspn coriander leaves, chopped |
1 |
tblspn mint leaves, chopped |
1 |
red chilli, deseeded and sliced |
2 |
tblspn Thai fish sauce |
2 |
tblspn fresh lime juice |
Method: 1. Bring water with lemongrass and kaffir leaves to the boil. 2. Blanch each kind of seafood separately for approximately one minute.
Serves 4
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