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
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And for the
spicy dressing:
- 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.
Choose the best lemons:
Look for unblemished, firm lemons that feel heavy for their size and have tinges of hard green (which means they're underripe). Avoid very pale and very yellow lemons, as they are older and will contain less juice. The best lemons for juicing or serving in wedges are those with a smooth, thin skin.
