Thai seafood salad

Serves:

Serves 6

Ingredients

• 1/2 kg green prawns (peeled, deveined, tails intact)
• 1 squid tube (cleaned, finely sliced)
• 400 g firm fish fillets
• 1 punnet cherry tomato
• 1 Lebanese cucumber
• coriander (for topping)
• mint (for topping)
• lime (cut into wedges, for topping)

For dressing:

• 1 bunch coriander (washed, roughly chopped)
• 1/2 bunch mint (roughly chopped)
• 1 long red chilli (seeds removed, roughly chopped)
• 4 clove garlic (crushed)
• 2 tbs soy sauce
• 2 tbs lime juice
• 1 tbs fish sauce
• 1 tbs brown sugar

Method

Make dressing by blitzing all ingredients in a food processor.

Heat a barbecue or grill plate over high heat. Toss seafood in a little oil. Cook calamari for a couple of minutes until just cooked through. Remove to a bowl. Cook prawns for 1-2 minutes each side. Add to bowl with calamari. Cook fish for 3-4 minutes each side, depending on thickness, until just cooked. Allow to cool slightly then flake carefully into chunks.

Carefully fold dressing through seafood using a large spoon.

Halve cherry tomatoes and dice cucumber. Add to seafood and fold through. Spoon salad out onto a serving plate and garnish with extra herbs, sliced chilli and lime wedges.

Related Christmas recipes:

• Christmas-style coleslaw
• Christmas burgers with the lot
• Baked Christmas turkey
• Slow cooker stuffed lamb shoulder
• Christmas tree biscuits
• Christmas pastry wreaths
• Christmas royals
• Easy Christmas pudding ice-cream
• Christmas cookies
• Christmas cupcakes with butter frosting

Serving Suggestions

Note

• Choose seafood according to your taste. Mussels, scallops and even lobster would be great.
• Choose a firm white fish, e.g. Blue-eye Trevalla.
• Feeding a crowd? Buy extra seafood and simply double the quantities in the dressing.
• The long red chilli makes this mildly spiced. If you like your Thai salads hot, add a couple of bird’s eye chillis instead.
• This recipe was created by Greer Worsley for Kidspot.