Thai Squid Salad
Serves 4
- 200g scored & poached squid
- 200g poached prawn meat
- 200g poached white fish pieces
- 200g poached scallops
Dressing
- Juice of 2 small lemons
- 1 tbsp oyster sauce
- 1 tbsp golden syrup
- 1 tbsp coriander, finely chopped
- 1 stem lemongrass finely chopped
- 1 small fresh chilli finely chopped
- 2 sprigs mint leaves
- 3 cloves garlic
- 1 tbsp grated ginger
Salad
- 1 carrot
- 1 small daikon radish
- half green capsicum
- half red capsicum
- 1 stick celery
- 2 tbsp mustard cress
- 6 spring onions
- crushed lettuce leaves
- 1 bunch mustard cress
Mix all the dressing ingredients and leave to infuse for at least four hours.
Make a julienne salad by cutting the carrot, radish, capsicums, celery and spring onion into needle fine strips and add the mustard cress.
As the vegetables are prepared placed them in a bowl of ice water keeping them crisp and making them curl attractively.
Mix the seafood, salad and dressing together carefully and serve on a bed of crisp lettuce and watercress. Serve with crusty bread.