Seafood Salad


  • 500g squid hoods
  • 500g medium cooked prawns
  • ½ cup lime juice
  • ⅓ cup of fish sauce
  • 1 tbsp. oyster sauce
  • 2 tbsp. sweet chilli sauce
  • 2 medium fresh red chillies, chopped finely
  • 2 tsp. chopped fresh lemongrass
  • 2 cloves garlic, crushed
  • 1 tbsp. chopped fresh mint leaves
  • 1 tbsp chopped fresh coriander leaves
  • 1 tsp. sambal oelek
  • 1 tsp. sugar
  • ½ tsp. sesame oil
  • 1 large red carrot
  • 1 large red capsicum
  • 125g spinach, shredded
  • 200g snow peas
  • 1 ¼ cups bean sprout


  1. Cut squid hoods open, score a shallow criss-cross pattern on the inside surface, cut into 2cm x 7cm pieces.
  2. Cook squid, in batches, in a large pan of boiling water, about 10 seconds or until just cooked.
  3. Rinse under cold water; drain on an absorbent towel.
  4. Shell and devein prawns, cut in half lengthways.
  5. Combine seafood, juice, sauces, chilli, lemongrass, garlic, herbs, sambal, sugar and oil in a large bowl.
  6. Cover; refrigerate 2 hours.
  7. Cut carrot and capsicum into thin 7cm strips combine in a bowl with spinach, snow peas and sprouts.

Just before serving, gently combine vegetable mixture with undrained marinated seafood.

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