Spicy Seafood Salad

1. 1

   Cut the squid into rings, cook in boiling water for 2 minutes, remove from water, drain, and cool.

2. 2

   Saute the scallops in a pan with a drizzle of oil. Cool. Mix the scallops with the shrimp and the white squid.

3. 3

   Cut the shallot into thin slices and finely chop the mint, lime leaves, and coriander. Remove the first two layers of the lemongrass stem and cut off the green end, keeping only the white part. Cut the stem into thin slices. Slice the peppers lengthwise and remove the seeds. Dice them very finely. Mix all the ingredients together, let cool.

4. 4

   Prepare the sauce in a bowl by mixing the nuoc nam, sugar, and lemon juice.

5. 5

   To serve: Pour the sauce on salad just before serving. Serve the pepper separately in a small ramekin so that each person adds it to taste.

* Per serving · 4 servings · Values may vary.