Thai seafood salad

Overview

Seafood is indispensable for sourness, just like Chinese Valentine's Day is indispensable for chocolate. Put it together to create a delicious taste that everyone likes. If you add crispy vegetables and add a touch of spiciness, it will become an even more delicious dish! Of course, there are also seafood that are cooked right after blanching, retaining the best texture, taste and nutrition. The simplest mixing will make you unstoppably fresh ~ simple enough, delicious enough, and doable enough! This time ChefA is the chef, and the dishes are from IFCSimplyThai-Tian Tai Restaurant. It’s a joy to learn cooking from her every time! This time I also drank the extremely sweet coffee she brought from her hometown -_-~~Okay, let’s get down to business and start learning!

Tags

• cold dishes
• foreign cuisine
• children
• thai food
• spring recipes
• summer recipes
• southeast asia
• fast food
• lunch
• coconut sugar
• coriander
• fungus
• garlic
• lime
• parsley
• prawns
• qingkou
• red cherry tomatoes
• red pepper
• squid
• yellow cherry tomatoes
• fish sauce
• green onions
• white onion

Ingredients

Steps

1. 1 Peel the prawns and keep the tails, cut the back with a knife to get the black line; run the mussels under cold water to defrost (or use fresh mussels, you need to pull off the fluff around the shell); peel the squid and cut into cubes; cut the tomatoes in half; cut the celery and green onions into sections; cut the onions into shreds

   

2. 2 Blanch the prawns

   

3. 3 Note that the prawns only need to be just opaque

   

4. 4 Blanch the mussels and squid. The quick-frozen mussels are already cooked, so they only need high-temperature sterilization. The squid is rolled up and ready to serve

   

5. 5 Finally, blanch the fungus with hot water that retains the umami flavor until cooked, remove and cool for later use

   

6. 6 Add red pepper, garlic, fish sauce and coconut sugar in a mortar and grind until finely chopped. Use a spoon to squeeze out the lime juice

   

7. 7 Mix evenly

   

8. 8 Taste the chutney and make final seasoning, then pour into a mixing bowl

   

9. 9 Place the seafood in a mixing bowl and mix the sauce evenly

   

10. 10 Then add tomatoes, parsley, onions, spring onions, and coriander and stir together

    

11. 11 Mix thoroughly, serve on a plate and enjoy