Thai Seafood Salad

Name: Thai Seafood Salad
Yield: 20
Cuisine: International
Ingredients: 900g suid, cleaned and cut into strips; 50ml olive oil; 900g monkfish fillet, sliced; 20 scallops meats, cut in ½; 175ml water; 120ml Thai fish sauce; 25ml sesame oil; Juice of 4 limes (about 100ml/3½fl oz); 1.5Kg cooked lobster (optional); 450g peeled north atlantic prawns; 2 cucumbers, diced; 3 bunches spring onions, sliced; 4 sticks lemon grass, finely sliced; 6 cloves garlic, peeled and finely chopped; 75g ginger, peeled and finely chopped; 6 red chillies, seeded and finely chopped; 8 tablespoons fresh coriander, roughly chopped; 6 Kaffir lime leaves, very finely sliced (optional); 1 iceberg lettuce, thinly sliced

Over a year ago 4,511 views

Serves: 20

Starter

Ingredients

900g suid, cleaned and cut into strips
50ml olive oil
900g monkfish fillet, sliced
20 scallops meats, cut in ½
175ml water
120ml Thai fish sauce
25ml sesame oil
Juice of 4 limes (about 100ml/3½fl oz)
1.5Kg cooked lobster (optional)
450g peeled north atlantic prawns
2 cucumbers, diced
3 bunches spring onions, sliced
4 sticks lemon grass, finely sliced
6 cloves garlic, peeled and finely chopped
75g ginger, peeled and finely chopped
6 red chillies, seeded and finely chopped
8 tablespoons fresh coriander, roughly chopped
6 Kaffir lime leaves, very finely sliced (optional)
1 iceberg lettuce, thinly sliced

Accompaniment

Description

This dish is designed for large numbers and it is always a great success.

Method

1
1. Heat the oil in a large frying pan and fry the squid in batches till it has turned brown and is beginning to take on colour.

2. Use the same pan and oil to fry the monkfish. Again do this in batches so that the fish fries and take on some colours rather than sweats.

3. Repeat the process with the scallops frying them for only about 1 minute. Set aside all the cooked seafood and leave to cool.

4. De-glaze the frying pan with the water. Mix these pan juices with the fish sauce, lime juice and sesame oil in a small bowl. Set aside.

5. Cut the lobster, if using, in half lenghtways and remove the meat from the tail and claws. Pick out the meat from the head section. This is done in the same way as for the body section of a crab. Set the meat aside and discard the shells.

6. To make up the salad, gently turn over all the ingredients in a large salad bowl.