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.
