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.

3. Remove with slotted spoon and set aside.

4. Place mint, coriander, spring onions, chilli, fish sauce and lime juice into a bowl.

5. Add 1 cup of cooking liquid.

6. Gently toss seafood with dressing.

Serves 4

Other Species that can be used for this recipe:
Any combination of white meaty fish or shellfish.