Vegetables And Salad Recipes - Salad With Seafood And Vegetables

Ingredients

• 1 small lettuce

• 1/4 giant white radish

• 2 medium carrots

• 1 small red onion

• 1 medium cucumber

• 185g (6 oz) fried or poached fish fillets

• 6 large prawns, cooked

• 45g (1 1/2 oz) crabmeat, cooked and flaked

• 45g (1 1/2 oz) lobster, cooked (optional)

• 45g (1 1/2 oz) cuttlefish, cooked

• 60g (2 oz) tripe or pork sausage, boiled

• 12 spring onions

• 5 cm (2 inch) piece fresh ginger

• mint and fresh coriander leaves

SAUCE:

• 3 spring onions

• 1 fresh red chili

• 3 cloves garlic

• 1 tbsp sugar

• 2 tbsp lemon juice or white vinegar

• 2 tsp fish sauce

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Method:

1. Prepare sauce by pounding spring onions, chili and garlic to paste with sugar, lemon juice or vinegar and fish sauce. Add enough cold water to make a light sauce. Pour into several small bowls.

2. Wash lettuce and dry leaves carefully. Arrange on a serving plate, using three-quarters of the leaves. Shred remaining leaves and set aside.

3. Wash radish and carrot and grate. Mix with shredded lettuce. Slice red onion thinly. Wipe cucumber and slice. Arrange with onion on the lettuce bed and top with shredded lettuce, radish and carrot.

4. Cut fish fillets into small pieces. Chop prawns and shred cuttlefish. Dice lobster, if used. Slice boiled trips or sausage. Pile seafood and tripe or sausage on the vegetables.

5. Garnish with shredded spring onions, very finely shredded ginger, sprigs of mint and coriander. Serve with the bowls of sauce, or if preferred, pour sauce over salad before serving.