 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
200g raw prawns, shelled, deveined, tails on
200g fish fillets, cubed or sliced
200g cleaned squid, sliced
20 mussels, scrubbed and bearded
2 cups water
2 stalks lemongrass, thinly sliced
4 kaffir lime leaves, thinly sliced (optional)
2 tblspn spring onions, thinly sliced
1 tblspn coriander leaves, chopped
1 tblspn mint leaves, chopped
1 red chilli, deseeded and sliced
2 tblspn Thai fish sauce
2 tblspn fresh lime juice
Method
Bring water with lemongrass and kaffir leaves to the boil.
Blanch each kind of seafood separately for approximately one minute.
Remove with slotted spoon and set aside.
Place mint, coriander, spring onions, chilli, fish sauce and lime juice into a bowl.
Add 1 cup of cooking liquid.
Gently toss seafood with dressing.
Serves 4
Other Species that can be used for this recipe:
Any combination of white meaty fish or shellfish.
^ top
