Seafood Salad
Ingredients
- 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
Instructions
- Cut squid hoods open, score a shallow criss-cross pattern on the inside surface, cut into 2cm x 7cm pieces.
- Cook squid, in batches, in a large pan of boiling water, about 10 seconds or until just cooked.
- Rinse under cold water; drain on an absorbent towel.
- Shell and devein prawns, cut in half lengthways.
- Combine seafood, juice, sauces, chilli, lemongrass, garlic, herbs, sambal, sugar and oil in a large bowl.
- Cover; refrigerate 2 hours.
- 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.