Seafood salad

Name: Seafood salad
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 2 long red mild chillies, deseeded and finely shredded; 4 kaffir lime leaves, finely shredded; a big handful each of mint and coriander leaves; a big handful each of mint and coriander leaves; 4 heaped tbsp sliced shallot; 2 sticks lemongrass, trimmed and very finely sliced; salt; 4 tbsp lemon or lime juice; 4 tbsp lemon or lime juice; 1 tbsp palm sugar or caster sugar; 1 tbsp palm sugar or caster sugar; ½ small coconut, flesh grated; 300 g shell-on cooked prawns; 250 g prepared baby squid tubes; 2 small hot red chillies, deseeded and chopped; 2 cloves garlic, chopped; ¼ tsp shrimp paste or 1 tbsp fish sauce; ¼ tsp shrimp paste or 1 tbsp fish sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Use those boiled pink seaside-type prawns in the shell here - they’re cold-water goers and are sweet and juicy. Avoid the frozen peeled ones. Small tigers are fine too.

Ingredients

250 g prepared baby squid tubes
300 g shell-on cooked prawns
2

Asia
Indonesia
Pescatarian
South East Asia
Gluten-free

Method

Pop the squid tubes in a pan of boiling water and cook for about 1 minute, until cooked, then drain and leave to cool. Deshell the prawns and mix with the squid. Pound together the garlic, hot chillies, shrimp paste, 1 tbsp of the shallots and half the lemongrass with