Name: Hot and Sour Seafood Salad
Yield: Makes 4 to 6 servings as part of multi-dish meal
Cuisine: Thai
Ingredients: 3 Tbsp. Lime juice; 2 Tbsp. Light brown palm sugar; 2 tsp. Thai Roasted Chili Jam (nahm prik pow) or store bought; 1 Tbsp. Fish sauce (nahm pla); 2 Tbsp. Roughly chopped cilantro, leave and tender stems; 8 medium Cherry tomatoes, cut in halves; 2 Tbsp. Roughly chopped mint leaves; ½ lb. (227 g.) Squid pieces, bodies cut into ¼-inch (0.6 cm.) rings and tentacle clusters cut into bite size pieces; 1 medium Cucumber, Kirby variety preferred, cut in half lengthwise then thinly sliced, about ⅛ inch (0.3 cm.) thick; 2 medium Shallots, thinly sliced, about ⅛ inch (0.3 cm.) thick; 1 lb. (454 g.) Small shrimp, peeled and deveined; 1 tsp. Kosher salt; 1 stalks Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.); 2 to 3 Fresh Thai bird chilies, sliced very thinly, about ⅛ inch (0.3 cm. ) thick; 2 tsp. Minced garlic

Preparation info

Makes
4 to 6
servings as part of multi-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Supple pieces of squid intermingle with sharp slivers of shallot in this pungent, spicy, mint- and cilantro-infused warm salad. This dish is nicely spicy, so keep a supply of cold Thai Singha beer on hand. The type of seafood you can use for this dish is very flexible. Although I call for a combination of shrimp and squid here, mussels, scallops, and lobsters are all welcome. For the most brilliant look and flavor, cook the seafood right before serving and toss it quickly with the dressing.