Refreshing Thai Seafood Salad Recipe

Name: Refreshing Thai Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 medium prawns (unshelled); 2 medium squid, cleaned and cut into bite sized pieces (crayfish, yabbies or Morton Bay Bugs) or 1 medium squid, and 2 small-medium crustaceans (crayfish, yabbies or Morton Bay Bugs); 1 large mango, cut into bite sized pieces; 1 medium red onion, chopped; 1 cup string bean, semi-cooked, cut into 1 inch pieces (optional); 1 large lime; 1 medium red chile, seeded and sliced into thin strips (depending on how spicy you like it); 2 stalks green onions, chopped; 1 teaspoon parsley, chopped; 1 cup coconut milk; 2 teaspoons fish sauce (nouc mam); salt

Servings: persons

15 medium prawns (unshelled)
2 medium squid, cleaned and cut into bite sized pieces (crayfish, yabbies or Morton Bay Bugs) or 1 medium squid, and 2 small-medium crustaceans (crayfish, yabbies or Morton Bay Bugs)
1 large mango, cut into bite sized pieces
1 medium red onion, chopped
1 cup string bean, semi-cooked, cut into 1 inch pieces (optional)
1 large lime
1 medium red chile, seeded and sliced into thin strips (depending on how spicy you like it)
2 stalks green onions, chopped
1 teaspoon parsley, chopped
1 cup coconut milk
2 teaspoons fish sauce (nouc mam)
salt

1
Boil unshelled prawns and squid in water.
2
Remove when prawns are red and cooked and squid is firm and springy.
3
Shell the prawns and set them aside with the squid in the fridge.
4
If using crustaceans, boil them in water with some salt.
5
Remove the flesh and cut into bite sized pieces.
6
Set aside in fridge.
7
Cut the lime in half and save one half.
8
Slice thinly the other half and chop into small, less than 1centimetre segments with zest still attached.
9
If using canned coconut milk, stir or shake properly before using.
10
Add fish sauce into the coconut milk and stir.
11
Add more fish sauce if you like it a little more salty.
12
Squeeze in some of the juice from the other half of the lime into the mixture; stir well.
13
In a large bowl, combine all ingredients then pour the coconut milk over the salad; mix well.
14
Set aside in fridge for about 15 minutes before serving.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 15 medium prawns (unshelled), 2 medium squid, cleaned and cut into bite sized pieces (crayfish, yabbies or Morton Bay Bugs) or 1 medium squid, and 2 small-medium crustaceans (crayfish, yabbies or Morton Bay Bugs), 1 large mango, cut into bite sized pieces, 1 medium red onion, chopped, and more.

Yes, Refreshing Thai Seafood Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Refreshing Thai Seafood Salad

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