Seafood Salad w/Lemon Grass, Mint, Chili-Lime Dressing

May 18, 2009.   0 Comments.   Categories Asian, Light / Healthy, Salads, Seafood.  

Seafood Salad w/Lemon Grass, Mint, Chili-Lime Dressing

I never know where I’m going to find a wonderful new recipe to add to this collection.  This one was discovered on a Facebook page for a Foodie group in Chicago.  They have a group that meets and prepares dinner together.  This recipe was made for their April event that focused on Thai cuisine.  A member named Kin Lui prepared this dish for their group and it received rave reviews.  I don’t know Kin Lui and will post more credit information when I receive it.

Now that the temperatures are heating up, this is a perfect and refreshing dish to serve on a hot afternoon.

By the way… this photo doesn’t do this dish justice… it’s very colorful and fresh looking.  My flash wasn’t cooperating when I took this photo.  Will try again next time I make it – which will be VERY soon!

8 servings

  • 2 stalks lemon grass trimmed, top one-third pf stalks discarded, remaining stalk thinly sliced
  • 1 piece fresh galangal or fresh ginger, minced
  • 2 shallots halved lengthwise, sliced thinly crosswise
  • 1/2 cup fresh sprigs of cilantro, washed and coarsely chopped
  • 1/2 cup fresh mint, washed and coarsely chopped
  • 3/4 pounds squid skinned, tentacles left whole, body cut into 1 inch rings (optional)
  • 2/3 pounds fresh medium shrimp shelled, deveined, butterflied
  • 2/3 pounds sea scallops (optional)
  • 2/3 pounds sea bass fillet cut into 1 inch chunks
  • 3-4 large lettuce leaves

Hot and Sour Chili-Lime Dressing:

  • 10 fresh thai chilies chopped
  • 6-8 cloves garlic chopped
  • Juice of 2 limes
  • 3 tablespoons fish sauce
  • 2 teaspoons sugar

Directions for dressing:

1) Pound the chilies and garlic into a paste in a mortar with a pestle, transfer to a medium bowl.

2) Whisk in the lime juice, fish sauce and sugar

Directions for salad:

1) Place lemon grass, galangal, shallots, cilantro, and mint in a large bowl; toss. Set aside.

2)Heat water in a large saucepan to boil.

3) Blanch the seafood, one variety at a time, until just cooked through: 20-30 seconds for the squid; 30 -40 seconds for the shrimp and scallops; 1-2 minutes for the sea bass. Drain well.

4) Add the warm seafood to the herb mixture; add the dressing.

5) Toss to distribute; transfer to a lettuce-lined serving platter.

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