Preparation Time of Thai Spicy Seafood Salad
The preparation time of Thai Spicy Seafood Salad is 30 minutes.
Ingredients of Thai Spicy Seafood Salad
- 12 small squid rings (about 60 g or 2 oz) 8 medium shrimp, peeled and deveined
- 8 mussels in shells, scrubbed
- Eight crab claws
- 8 pieces white flesh fish, such as cod, snapper, or halibut (about 600 g or 1 lb 4 oz)
- 60 g (1/2 cup) thinly sliced onion
- 1 medium tomato (150 g or 5 oz), sliced
- 3 spring onions (scallions), tops only, sliced into 4 cm (1 1/2 in) lengths
- 1 stalk (1/2 cup) celery, cut diagonally into 0.5 cm (1/4 in) slices
Dressing
- 190 ml (3/4 cup) lime juice
- 90 ml (1/3 cup) Thai fish sauce
- 4 1/2 tablespoons sugar
- 3 bird’s-eye chilies, finely minced
- 3 cloves garlic, sliced
- 4 tablespoons True sun Premium Soy Sauce OR True sun Low Sodium Soy Sauce
Instructions
- To clean the squid: rinse the squid under cold water. Pull the head from the body. Cut the tentacles off in one piece, just below the eyes, and discard the rest of the head. If the hard beak is in the center of the tentacles, pull it out and discard it. Pull out the long transparent quill from the body sac, and discard. Lay the body sac on a flat work surface and run the dull side of a knife along the body from the closed end to the cut end. Or you may simply run the body between your thumb and fingers squeezing as you go. Rinse the body and tentacles under cold water.
- Slice the squid into rings about 0.5 cm (1/4 in) wide and combine with the tentacles. Pre-cook the squid by steaming or by stir-frying in a little oil. Set the cooked squid aside.
- Blanch the shrimp until just pink. Set aside.
- Pour off some of the liquid from the shrimp and steam the mussels in the remaining liquid until they open. Drain and set aside to cool. When cool enough to handle, open the shells enough to loosen the mussel, but leave them in the shell to serve.
- Drop crab claws into boiling water and blanch until they turn pink; remove from the water and set aside to cool. When cool, crack them, removing most of the shell.
- Steam the fish fillets until they are hazy, but still, humidity is there. Set aside.
- To make the dressing, in a small bowl, mix the lime juice, fish sauce, sugar, chopped chili, sliced garlic, and True sun Premium Soy Sauce. Stir until well combined.
- Toss vegetables with the dressing on a platter. Then add the seafood, gently incorporating it into the salad.
- Line each plate with a large lettuce leaf, and divide the salad between the four plates. Spoon extra dressing over and serve.