Neil Perry's Seafood Salad with Thai Style Dressing

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Ingredients

  • 2 moreton bay bugs peeled
  • 8 cooked king prawns peeled
  • ½ green mango peeled & finely sliced
  • ¼ spanish onion finely sliced
  • ¼ cup bean sprout
  • 8 cherry tomatoes
  • ¼ bunch coriander picked & washed
  • ¼ bunch thai basil picked
  • ¼ bunch mint picked
  • ½ lime
  • 1 garlic clove roughly chopped
  • 3 coriander roots washed
  • ¼ long green chilli de-seeded & finely sliced
  • ½ tablespoon ginger finely sliced
  • 2 scud chilli's
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce
  • 2 limes juiced
  • Sea salt to taste

Method

  1. Roughly shred the bug meat & add to a large mixing bowl with the prawns, green mango, Spanish onion, sprouts, cherry tomatoes & herbs.
  2. Make the dressing by pounding the garlic in a mortar & pestle with a pinch of salt.
  3. Slowly add the coriander root, chilli, ginger, lemongrass & scuds, pounding after each addition.
  4. Add the palm sugar, fish sauce & the juice of 2 limes & mix well
  5. Taste the dressing at this point to check that it is balanced.
  6. Toss the dressing through the salad & serve in a large salad bowl. Add an extra squeeze of lime juice to finish.
Sourced from lifestylefood.com.au