Thai Seafood Salad
Ingredients
- 400 gWild shrimp (peeled and deveined)
- 300 gLoligo vulgaris (cleaned and cut into rings)
- 200 gMytilus edulis (cleaned and shucked)
- 4 tbspLime juice (freshly squeezed)
- 3 tbspfish sauce
- 1 tbsppalm sugar (grated)
- 3 pcThai chili (finely minced)
- 2 pcShallot (thinly sliced)
- 1 pcApium graveolens (thinly sliced)
- 10 pcSolanum lycopersicum esculentum M. (halved)
- 1 pcFresh cilantro (coarsely chopped)
Method
Pearlescent shrimp and tender squid rings, perfectly seared. The heat of bird's eye chili and the acidity of lime juice cut through the crunch of shallots and celery.
- 1
Plunge the shrimp, squid rings, and mussels into boiling water. As soon as the shrimp turn pink and the squid becomes opaque, remove them immediately. Plunge them into a bowl of ice water to stop the cooking and keep the flesh firm and tender.
- 2
In a large bowl, mix the lime juice, fish sauce, and palm sugar. Crush the Thai chilies in a mortar or mince them finely before adding. Stir until the sugar is completely dissolved and the sauce is homogeneous.
- 3
Drain the seafood thoroughly. Add them to the bowl along with the sliced shallots, cherry tomatoes, celery, and coriander. Mix gently so the dressing coats all ingredients without crushing the vegetables.
Frequently asked questions
How do you get this dish right?
- Never overcook the squid: 1 minute is enough, otherwise it becomes rubbery.
- The secret is the balance between sour, salty, and sweet; taste your dressing before adding the seafood.
How long does this dish keep?
Consume immediately. Seafood toughens and vegetables release water if left for too long.
