INGREDIENTS:
- 1 Tbs. table salt
- 3/4 lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined
- 1/2 lb. cleaned squid, bodies sliced crosswise into 1/4-inch rings and tentacles cut in half if large
- 8 mint leaves (finely shredded). - Generous sprig of fresh coriander, including the stalk (roughly chopped). Coriander is also known as cilantro, Chinese parsley or dhania.
- 1/2 red pepper, thinly sliced.
- 2 fresh lemongrass stalks, trimmed and thinly sliced.
- 1/4 of a cucumber, thinly sliced into 5 cm strips.
- 2 spring onions, cut into 3 cm long strips.
- 1 ripe tomato, sliced
- 1 clove garlic (finely chopped or crushed)
- 2-4 bird’s eye chilies (finely chopped). Adjust to taste.
- 1 tablespoon of fish sauce.
- Juice of half a freshly-sliced lime.
- 1 teaspoon of brown sugar.
METHOD:
1.
To cook the seafood, bring a 3-qt. saucepan of
water to a rolling boil over high heat. Add the salt and let the water return
to a boil. Pour the shrimp/prawn and squid into the boiling water and cook
until the largest one is pink on the outside, opaque on the inside, and just
cooked through, about 2 minutes. The water may not return to the boil before
they are done. Scoop them out with a slotted spoon and drop into the bowl.
2.
For the salad: simply add each item to a mixing
bowl.
3.
Then add the dressing and toss gently, but
thoroughly, together.
4.
Serve on lettuce leaves at room temperature with
garnish of your choice.
5.
Note; clear glass noodles can also be added to
the salad to give additional texture.
