Warm salad with leeks and seafood

8 servings

40 minutes

The multi-step process of preparing this salad uses different Asian techniques. It is recommended to quickly fry the leeks in a wok, gradually adding the seafood. And then it's time for the sauces - this time we recommend mixing fish with spicy-sweet and seasoning everything with cilantro and chili.

Energy value per serving

• Calories: 394.5
• Proteins: 36g
• Fats: 21.6g
• Carbohydrates: 15.3g

Ingredients

• Leek: 3 stem
• Octopus: 500 g
• Cuttlefish: 300 g
• Soy sauce: 5 tbsp
• Shrimps: 300 g
• Green onions: 1 bunch
• Fish sauce: 12 tbsp
• Hot Thai Sauce: 5 tbsp
• Cashew: 100 g
• Chili pepper: 1 pc
• Pitted olives: 70 g
• Coriander: 1 bunch
• Olive oil: 50 ml
• Butter: 50 g
• Canned octopus in oil: 200 g

Cooking steps

1. Submerge the octopus completely in boiling water and keep it there for twenty minutes until fully cooked. Cut the boiled octopus into large pieces, place it in a bowl, pour in two tablespoons of fish sauce, mix, and let it marinate for a few minutes.

   Required ingredients:

   • Octopus: 500 g
   • Fish sauce: 12 tablespoons

2. Add shrimp and squid to a heated pan with butter, fry until golden brown. A minute before it's done, add a little soy sauce and stir.

   Required ingredients:

   • Shrimps: 300 g
   • Cuttlefish: 300 g
   • Butter: 50 g
   • Soy sauce: 5 tablespoon

3. Slice the leek into rings 1.5-2 centimeters wide and separate them into rings.

   Required ingredients:

   • Leek: 3 stems

4. Chop a bunch of green onions and a bunch of cilantro coarsely. Finely chop the chili pepper. Removing the seeds beforehand will significantly reduce the salad's spiciness.

   Required ingredients:

   • Green onions: 1 bunch
   • Coriander: 1 bunch
   • Chili pepper: 1 piece

5. Heat the wok, pour in olive oil to cover the bottom. Add chopped leek and stir-fry until the onion reduces in volume by 3-4 times.

   Required ingredients:

   • Olive oil: 50 ml
   • Leek: 3 stems

6. Next, you need to add all the remaining ingredients to the wok one by one, allowing a couple of minutes between each product. Start with seafood: boiled octopuses, fried squids, shrimp, canned octopuses in oil. Pour in five tablespoons of fish sauce and the same amount of sweet-spicy sauce.

   Required ingredients:

   • Octopus: 500 g
   • Cuttlefish: 300 g
   • Shrimps: 300 g
   • Canned octopus in oil: 200 g
   • Fish sauce: 12 tablespoons
   • Hot Thai Sauce: 5 tablespoon

7. Then add green onions and nuts. Again pour in five tablespoons of fish sauce. Lastly - cilantro and chili. After adding cilantro, the wok should be on the fire for a short time - so it doesn't lose its color. Serve the salad warm, beautifully arranged on palm leaves.

   Required ingredients:

   • Green onions: 1 bunch
   • Cashew: 100 g
   • Fish sauce: 12 tablespoons
   • Coriander: 1 bunch
   • Chili pepper: 1 piece