Seafood Salad with Fragrant Herbs

Name: Seafood Salad with Fragrant Herbs
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: fresh coriander sprigs, to garnish; 30 ml/2 tbsp Thai fish sauce; juice of 1-2 limes; 30 ml/2 tbsp chopped spring onions (scallions); 2 shallots, thinly sliced; 2 kaffir lime leaves, finely shredded; 1 lemon grass stalk, finely chopped; 4 fresh red chillies, seeded and cut into slivers; 12-15 fresh mint leaves, coarsely torn; 30 ml/2 tbsp fresh coriander (cilantro) leaves; 350 g/12 oz squid, cleaned and cut into rings; 12 raw king prawns (jumbo shrimp), peeled, with tails intact; 250 ml/8 fl oz/1 cup fish stock or water; 50 g/2 oz cellophane noodles, soaked in warm water for 30 minutes; ½ cucumber, cut into thin batons; 12 scallops

Preparation info

Serves
Four to Six

Difficulty
Easy

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.

Ingredients

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

Asia
Thailand
Pescatarian
South East Asia

Method

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