Warm salad with leeks and seafood

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.

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.

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

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.

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.

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.

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.