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Categories:
bodies shrimp baby octopus green mango Mizuna cherry tomatoes snow fresh vietnamese mint dressing chili peppers fish sauce sugar peanut oil fresh lemongrass lime juice
Viewed: 37 - Published at: 3 years agoIngredients
- 8 oz squid bodies
- 1 lb large shrimp, peeled and deveined, tails intact
- 1 lb cleaned baby octopus, halved lengthwise
- 1 large green mango, cut into matchsticks
- 7 oz mizuna (Japanese mustard)
- 8 oz cherry tomatoes, halved
- 4 oz snow pea sprouts
- 1 cup loosely packed fresh Vietnamese mint leaves
- None None FOR THE LEMONGRASS DRESSING
- 2 None fresh small red Thai chili peppers, seeded and finely chopped
- 2 tbsp fish sauce
- 1 tbsp grated palm sugar or brown sugar
- 1/3 cup peanut oil
- 1/4 cup finely chopped fresh lemongrass
- 1/4 cup lime juice
Method
- For the lemongrass dressing, whisk all the ingredients in a medium bowl.
- Cut the squid down the center to open it out. Score the inside in a diagonal pattern. Cut it into 2-inch squares. Combine the squid, shrimp and octopus in a large bowl with half of the dressing. Cover and refrigerate for 2 hours.
- Cook the seafood, in batches, on a heated oiled grill pan (or on the grill) until browned.
- Combine the seafood, remaining ingredients and remaining dressing in a large bowl. Toss gently to combine.
