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Seafood salad with Thai dressing
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Prep Time:
80 minutes
Cook Time:
10 minutes
Total Time:
90 minutes
Wow your guests with a Thai seafood salad featuring prawns, scallops, and baby squid, dressed in a refreshing coconut dressing. Perfect for entertaining!
Ingredients:
  • 2 long fresh red chillies, deseeded, chopped
  • 1 stick lemongrass, white part finely chopped
  • 3 tsp finely grated ginger
  • 500g whole baby squid, cleaned, scored, cut into triangles
  • 300g peeled green prawns, tails intact
  • 80ml (1/3 cup) reduced-fat coconut milk
  • 2.00 gm brown sugar
  • Fresh lime juice, to taste
  • 2 bunches asparagus, trimmed
  • 12 scallops, roe off
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves
  • 200g medley tomatoes, halved
  • 1 small bunch watercress, leaves picked
Instructions:
  • Mix together 3 tsp of oil, half of the chilli and lemongrass, and 2 tsp of ginger in a shallow glass or ceramic dish. Add the squid and prawns, then cover and refrigerate for 1 hour.
  • In a saucepan over medium heat, heat the remaining 1 tsp of oil. Add the rest of the chili, lemongrass, and ginger and stir until aromatic. Pour in the coconut milk and simmer for 2-3 minutes until slightly thickened. Sweeten with brown sugar and lime juice to suit your taste. Let it cool before using.
  • Heat the chargrill pan on high until sizzling. Lightly coat asparagus and scallops with oil. Grill asparagus until tender, about 1-2 minutes per side. Transfer to a plate. Grill squid, prawns, and scallops until just cooked through, about 1-2 minutes per side. Set aside.
  • Arrange a colorful medley of asparagus, herbs, tomato, and watercress on a platter. Pile the fresh seafood on top and generously drizzle with the flavorful dressing.

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