Ingredients for Vietnamese Seafood Salad
- Vegetable Oil
- Shallot
- 150g raw prawns, peeled and deveined
- 100g cleaned squid, cut into bite-sized pieces
- Gingerroot
- 1/2 teaspoon freshly ground black pepper
- 200g green papaya, julienned (or 200g green mango, lotus root, carrot, or cucumber, julienned)
- Red Chilies
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Limes, Juice Of
- 1/4 cup fresh mint leaves, chopped
- Toasted Sesame Seeds
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How to Make Vietnamese Seafood Salad
- Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add 2 finely chopped shallots and sauté until lightly golden brown (about 2-3 minutes).
- Add 150g raw prawns and cook for 1 minute, stirring occasionally.
- Add 100g cleaned squid, 1 tablespoon minced ginger, and cook for another 3-4 minutes until the squid is opaque and cooked through. Stir in 1/2 teaspoon freshly ground black pepper. Remove from heat and transfer to a large bowl.
- Add 200g julienned green papaya (or substitute with 200g of green mango, lotus root, carrot, or cucumber). Add 2-3 finely chopped red chilies (adjust to your spice preference).
- In a small bowl, whisk together 2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon sugar, and 1/2 teaspoon salt until the sugar is completely dissolved.
- Pour the dressing over the seafood and vegetable mixture. Toss gently to combine.
- Just before serving, sprinkle 1 tablespoon toasted sesame seeds and 1/4 cup chopped fresh mint leaves over the salad. Toss lightly.
- Serve immediately with crispy rice paper or prawn crackers.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
26g
Fat
4g
Carbs
5g
