Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Antony Worrall Thompson

Thai Seafood Salad with King Prawn and Chicory


Ingredients

  • 150g (5oz) squid, cut into strips
  • 150g (5oz) king prawns, cut in half pieces
  • 150g (5oz) crab meat
  • 1tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp sweet chilli sauce
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp liquid honey
  • 2 red chillies, finely sliced
  • 2 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh mint leaves
  • 2 tbsp sesame seeds
  • 4 fresh lime leaves, very finely shredded
  • 3 heads of chicory, leaves separated to make 30 neat ‘boats’

Method

  1. Heat a frying pan until hot, then add the oil, and stir fry the prawns for 1-2 minutes. Then add the squid and cook for a further 1 minute. Add the crab meat and heat the through.
  2. Remove from the heat and place in a bowl.
  3. Combine all the other ingredients, except the chicory, and pour onto the seafood.
  4. Leave to marinate for 30 minutes.
  5. Drain the seafood and fill the chicory boats. Serve immediately.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos


Browse Recipes By...