CaribSeek Recipes | Thai Seafood Salad with Lemon Grass Recipe

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The Cliff Barbados - Recipes by Paul Owens

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Thai Seafood Salad with Lemon Grass

by Chef Paul Owens

Ingredients:

12 scallops

4 oz squid (cleaned)

12 shrimp

4 cups mixed lettuce

2 cups cooked udon noodles (or any kind of noodles)

½ cup chopped coriander

1 cup red and yellow bell peppers (cut into julienne strips)

10 cherry tomatoes cut in half

1 thinly sliced cucumber

1 cup coriander leaves

For the Dressing:

4 fl.oz fish sauce

4 fl.oz lemon juice

2 Tbsp of very finely diced lemon grass

1 pinch chili flakes

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Method:
Poach the seafood separately in a pot of simmering salted water for 2 minutes. Allow to cool and mix together.
Mix the fish sauce, lemon grass, lemon juice and chilli flakes.
Add the liquid to the seafood and mix in tomatoes, cucumber, coriander, noodles and peppers. Arrange lettuce in the center of 4 plates and top with the seafood mixture. Top with extra coriander and julienne strips of red and yellow bell peppers before serving.

Chef's Note... If you find the sauce too tart, you can add a little sugar.

More Recipes by Chef Paul Owens