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

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Refreshing Thai Seafood Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions