A light refreshing salad of marinated king prawns, squid and crabmeat served in leaves of crispy leaves of chicory.


  • 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’


  • 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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 147kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 13g
  • Carbohydrate 8g
  • Sugar 4g
  • Sodium 545mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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