Four to Six
By Judy Bastyra and Becky Johnson
This is a spectacular salad. The luscious combination of prawns, scallops and squid makes it the ideal choice for a special celebration.
Pour the fish stock or water into a medium pan, set over a high heat and bring to the boil. Cook each type of seafood separately in the stock for 3-4 minutes. Remove with a slotted spoon and set aside to cool.
Drain the noodles. U