Thai Seafood Salad
Salads • Thai
Description
This sauce is used in many salads in Thailand: cucumber salad, roasted eggplant salad, and salads with minced meat or chicken. You can make a similar salad with pork or chicken mince instead of seafood.
Ingredients
- Onion ½ piece
- Shrimp 10 oz
- Squid 10 oz
- Potato 1 piece
- Scallions 5 stalks
- Celery stalk 4 pieces
- Rice Noodles 0 oz
- Lime Juice 8 tablespoons
- Fish Oil 6 tablespoons
- Gingerbread-flavored syrup 4 tablespoons
- Mild Chili Spice 3 pieces
Step-by-Step Guide
Step 1
For the sauce, first prepare the sugar syrup using a ratio of 3 tablespoons of sugar to 200 ml of water. Reduce the syrup by 25%.
Step 2
Squeeze the lime juice, and slice the chili pepper into thin rings. In a bowl, mix the fish sauce, 4 tablespoons of the prepared syrup, lime juice, and chili.
Step 3
For the salad, peel the shrimp. In Thailand, they leave the shell on the last segment and the tail. Then, cut the shrimp along the back and remove the intestine.
Step 4
Clean the squid by removing the membranes and innards. Cut into rings.
Step 5
Now chop the vegetables: onion into half rings, tomato into large cubes, and celery and green onion coarsely.
Step 6
Blanch the squid and shrimp for a few minutes, but not too long.
Step 7
If you are using glass noodles (which I recommend), blanch them until soft and transparent.
Step 8
Mix all the ingredients in a bowl, add the sauce, and stir again.
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