I accompanied Dad to the temple the other day and then treated him lunch at his favourite Thai restaurant. Every time he would order seafood salad as a side to share and I could see how much he enjoyed that explosion of flavours – sweet, sour, spicy and salty – that really tickled our tastebuds and triggered our appetite. I tried to re-create this seafood salad with what I made out from the dish we had. Big flavours, it is just so appetising. Best to serve it chilled. If you like Thai food, try this Thai Seafood Salad Recipe for a refreshing twist!
Thai Style Seafood Salad Recipe
Ingredients (serves 3-4)
12 prawns, de-shelled
1 large squid, sliced & scored criss-cross
2 tomatoes, sliced into wedges
1 red onion, sliced
2 stalks spring onions, sliced into 1″ sections
handful of coriander leaves
Sauce:
6 bird’s eye chillies (mix of red & green), sliced
2 stalks lemongrass, gently bruised & sliced (use only bottom white part)
2 tbsp fish sauce
juice from 1 big lime
1/2 tsp sugar
Instructions
1. In a pot of boiling water, blanch the prawns and squids till they turn opaque. Remove from pot, drain and set aside.
2. Combine the ingredients for the sauce. Adjust the taste with more fish sauce and/or sugar to your preference.
3. Combine the seafood, tomatoes, red onion, spring onions, coriander leaves and sauce in a mixing bowl. Toss thoroughly and chill in fridge for flavours to marry before serving.