Thai Seafood Salad and Chicory

King prawns, squid, and crab with lime, chilli, and coriander served in fresh chicory boats for a vibrant Thai appetizer.

Estimated Nutrition

Per Serving Total
Calories 30.5 kcals 915.4 kcals
Carbohydrates 1.8 grams 54.8 grams
Fat 1.4 grams 42.5 grams
Protein 2.6 grams 78.2 grams
Cook Time
5 mins
Produces
30 canapés
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
Liquids
30
ml
NutsSeeds
2
tbsp
Coriander
chopped fresh
1
tbsp
Mint
chopped fresh leaves
2
tbsp
4
piece
Kaffir Lime Leaves
very finely shredded
OilsFats
15
ml
15
ml
Sesame Oil
toasted
Other
15
ml
Honey
clear
Seafood
150
g
King Prawns
cut in half
150
g
Squid
cut into strips
150
g
Vegetables
2
piece
Red Chilli
finely sliced
3
head
Chicory
leaves separated into boat shapes

Steps

  • Heat a frying pan until hot and add the oil.
  • Stir fry prawns for 2 minutes before adding squid for 1 additional minute.
  • Add the crab meat to the pan to heat through and then transfer the mixture to a bowl.
  • Combine all remaining ingredients except chicory and pour over the seafood.
  • Stir the mixture gently and marinate for 30 minutes.
  • Drain excess liquid and divide the seafood mixture among the chicory boats.