Monday, July 03, 2006

THAI SEAFOOD SALAD



It's one of those simple recipes which you can whip out with no effort at all. The citrus taste is refreshing on a hot summer's day or night. The ingredients listed below serve only as a guideline, you can vary the amount to suit your liking..





SALAD DRESSING

3 chillies (seeded & finely chopped)

2 lemon grass stem (fine slices)

2 tbsp lime juice

2 tbsp fish sauce

5 shallots (fine slices)

3 kaffir lime leaves (slivers)





INGREDIENTS

100 gm. fish

100 gm. shrimp

100 gm. squid

2 tomatoes (½ then quartered)

½ cup cilantro (coarsely chopped)






  1. Cut fish in bite size of 1½" square x ¼" thick. Blanch until done. Set aside to cool.
  2. Blanch shrimp until done. Shell and de-vine. Set aside to cool.
  3. Gut the squid and cut into rings. Blanch until done. Set aside to cool.
  4. Mix the salad dressing and chilled. You can use lime zest as kaffir lime leaves substitute. Vary the quantity of lime juice and fish sauce to your taste. Add a bit of sugar if necessary. If you're game enough, leave the chilli seeds on. You should achieve a combination of hot, sour and salty flavor from the dressing.
  5. Toss the seafood with tomatoes and cilantro. If shallots are not available, use red onions instead,
  6. Pour dressing and mix well before serving.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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