Seafood Salad with Fragrant Herbs

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This is a spectacular salad. The luscious combination of prawns, scallops and squid makes it the ideal choice for a special celebration.


  • 250 ml/8 fl oz/1 cup fish stock or water
  • 350


  1. 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.

  2. Drain the noodles. U