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Seafood Salad With Fragrant Herbs
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Ingredients
250ml/8fl oz/1 cup fish stock or wafer
350g/12oz squid, cleaned and cut into rings
12 uncooked king prawns, shelled
12 scallops
5og/2oz bean thread noodles, soaked in warm water for 30 minutes
Juice of 1-2 limes
30ml/2 tbsp fish sauce
½ cucumber, cut into thin sticks
1 salt lemon grass, finely chopped
2 kaffir lime leaves, finely shredded
2 shallots, finely sliced
30ml/2 tbsp chopped spring onion
30ml/2 tbsp chopped fresh coriander
12-15 mint leaves, roughly torn
3-4 red chillies, seeded and slice
Spring of fresh coriander, to garnish
Details
Serves: 5
Method
Cook each type of seafood separately in the stock. Don't overcook - it takes only a few minutes for each seafood. Drain and set aside.
Drain the bean thread noodles and cut them into short lengths, about 5cm/2in long. Combine the noodles with the cooked seafood.
Blend the lime juice and fish sauce and mix with the cucumber, lemon grass, kaffir lime leaves, shallots, spring onion, herbs and chillies. Toss with the seafood noodles and spoon on to a large serving platter. Garnish with coriander and serve.
Cook’s Tip:- Kaffir lime leaves, also known as citrus or lime leaves, have a unique flavour. They are available fresh or dried from most Asian delicatessens.
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