Thai Seafood Salad with Fresh Water Chestnuts

Preparation info
  • Serves


    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

In this light, refreshing salad, a bright-flavored Thai vinaigrette dresses flaked crabmeat and shrimp. Hints of cilantro and a touch of heat from paper-thin slices of serrano chile deliver bite, and thin disks of sweet fresh water chestnuts deliver a contrasting crunch. This fabulous salad makes a great appetizer or light main course.



  • ¾ cup/180 ml. canola or other neutral oil
  • 2 shallots


  1. To make the garnish, line a small baking sheet with a double thickness of paper towels. In a heavy 8-in/20-cm. sauté pan, heat the oil until it is hot but not smoking (360°F/180°C o