Thai seafood salad
3 servings
30 minutes
Thai seafood salad is a vibrant and refreshing dish that reflects the richness of Thai cuisine. Its history is linked to the traditions of Thailand's coastal regions, where seafood is a staple. The combination of tender shrimp and squid with crunchy vegetables and glass noodles gives the dish an unusual texture. The dressing made from fish sauce, lime juice, and chili pepper adds spiciness and brightness to the flavor. This salad is perfect for hot summer days when you crave freshness and lightness. It pairs harmoniously with Thai rice or can be served as a standalone dish. With its balanced mix of sweet, sour, salty, and spicy flavors, Thai seafood salad delights both gourmets and lovers of exotic cuisine.
1
For the sauce, first boil a sugar syrup from 3 tablespoons of sugar - 200 grams of water. Reduce the syrup by 25%.
- Sugar syrup: 4 tablespoons
- Chili pepper: 3 pieces
2
Squeeze the lime juice and slice the pepper into thin rings. In a bowl, mix the fish sauce, 4 tablespoons of prepared syrup, lime juice, and chili.
- Lime juice: 8 tablespoons
- Fish sauce: 6 tablespoons
- Sugar syrup: 4 tablespoons
- Chili pepper: 3 pieces
3
For the salad, we peel the shrimp from the shell. In Thailand, they leave the shell on the last segment and the tail. Then, the shrimp is cut along the back and the intestine is removed.
- Shrimp: 300 g
4
Clean the squid from membranes, remove the insides. Cut into rings.
- Squid: 300 g
5
Now we cut the vegetables: onion into half rings, tomatoes into large cubes, celery and green onion also coarsely.
- Onion: 0.5 piece
- Tomatoes: 1 piece
- Spring onion: 5 stem
- Celery stalk: 4 pieces
6
Now we blanch the squid and shrimp for a few minutes, but not too long.
- Squid: 300 g
- Shrimp: 300 g
7
If you make a salad with glass noodles (I recommend), blanch the glass noodles until soft and transparent.
- Rice noodles: 40 g
8
Mix all the ingredients in a bowl, add the sauce, and mix again.
- Onion: 0.5 piece
- Shrimp: 300 g
- Squid: 300 g
- Tomatoes: 1 piece
- Spring onion: 5 stem
- Celery stalk: 4 pieces
- Rice noodles: 40 g
- Lime juice: 8 tablespoons
- Fish sauce: 6 tablespoons
- Sugar syrup: 4 tablespoons
- Chili pepper: 3 pieces
