Thai seafood salad

Thai seafood salad


Serves 6


  • 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


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.

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Serving Suggestions


  • 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.

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