VIETNAMESE SEAFOOD SALAD
From the Red Bridge Cooking School, Hoi-An, Vietnam. If you don't have green papaya, you can use green mango, or lotus root, or carrot, or cucumber.
Provided by Chickee
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir fry shallots in oil until lightly brown, add prawns and cook for 1 minute. Add squid and ginger and continue to cook 3-4 minutes, add black pepper at the end and remove from heat into a large bowl.
- Add the papaya and chilli together, add to the seafood mixture. Combine the sugar, salt and juice together until dissolved. Pour over the salad and mix well.
- Just before serving, add the toasted sesame seeds and mint, toss lightly, serve with crispy rice paper or prawn crackers. (Don't add too early or else the seeds will go soft and the mint will turn black).
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Hr Robi
[email protected]This salad is a must-try for seafood lovers.
Michael Russ
[email protected]I'm so glad I found this recipe. It's a new favorite of mine.
Inam Ali Bozdar
[email protected]This salad is a great way to add some variety to your diet.
Thu Zar
[email protected]I love the dressing on this salad. It's so flavorful and light.
Akinkunmi Adebowale
[email protected]This salad is perfect for a light and healthy lunch.
DEOR SIMON
[email protected]I've made this salad several times and it's always a success.
Rasika Sanjeewa
[email protected]This salad is a great way to use up leftover seafood.
Confidence Mohale
[email protected]I love the vibrant colors and textures in this salad.
Juneed baloch
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Zidan Ahmed
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavors.
Jimmy Rrap
[email protected]This salad was so refreshing and flavorful! I loved the combination of the seafood, vegetables, and herbs.