Seafood salad

Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

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.


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


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 a pinch of salt to make a rough paste, then stir this into the lemon juice with the sugar. Toss this through the seafood and leave to marinate, covered and refrigerated, for a good hour. Toss through everything else and serve.