Simple And Tasty Thai Seafood Salad – When you put these three simple words together what’s not to love… Thai seafood salad. Mixing delicious Thai flavours, with perfectly cooked seafood and fresh salad ingredients, it’s a beautiful thing.
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How to make a Thai dressing
Authentic Thai food is all about balancing sweet, sour, spice and salt. Nahm jim dressing is classic Thai and yet simple to make at home. We love to use our pestle and mortar to pound and mix the ingredients for this dressing but a mini chopper would work well too. In our recipe we start by creating a paste by pounding the garlic, chilli and coriander. We then pound in the palm sugar and mix in the lemon juice. Lastly, we mix in the fish sauce a little at a time and tasting as we go. Fish sauce is a strong flavour that can be overpowering, so go slowly and adjust to your taste.
What ingredients can you use for a Thai salad
To pair with the flavoursome dressing Thai salads work great with fresh, crunchy ingredients. We love to use mung beans (bean sprouts), vermicelli noodles, cucumber, cherry tomatoes, red chilli, red onion, mint and coriander leaves. Topping it off with roasted peanuts and fried shallots, for more layers of flavour and crunch.
If you love Thai flavours, its a great cuisine to get confident cooking at home. Our number one tip with cooking Thai food is taste, taste, taste. Creating delicious Thai food is about balancing flavour. You create and build this from the start so taste and adjust as you go. Remember you can always add more, so add slowly.
Our simple and tasty Thai seafood salad is a great Thai dish to recreate at home. Whether you are cooking for two or entertaining friends this is a great fresh recipe to serve, let us show you how.
Thai Seafood Salad
Nahm Jim Dressing
- 3 cloves Garlic Peeled
- 1 1/2 Red Chilli De seeded, rough chopped
- 1/2 bunch Coriander stalks Rough chopped keeping the leaves for the salad.
- 2 Lemons Juice only (or replace with 3 limes)
- 1 tbsp Palm sugar
- 2 tsp Fish sauce
- 3 ea Squid tubes
- 250 g Prawns tails
- 1 cup Mung beans (Bean sprouts)
- 1 stick Vermicelli noodles Soaked in boiling water
- 1/2 Cucumber Sliced
- 10 Cherry tomatoes Cut in half
- 1/4 Red chilli Sliced
- 1/4 Red onion Sliced
- Bunch of fresh mint leaves
- Bunch of coriander leaves
- Handful of roasted peanuts
- Sprinkle of fried shallots
Nahm Jim Dressing
- To make your dressing firstly grab your pestle and mortar and add the garlic, chilli, coriander stalks and pound to a paste.
- Add the sugar and pound into the mix. Then add the lemon juice and mix well.
- Use the fish sauce to season to taste. You want to find a balance of sweet, sour, spicy and salty. Fish sauce can be quite overpowering so add slowly and taste as you go.
Preparing and Cooking the Seafood
- To prepare the prawns, make a slit along the back of the prawn cutting half way through the flesh, this will allow the prawns to open when cooking.
- To prepare the squid, take a sharp knife and cut the squid into rings about 1/2cm thick.
- Place a pot of water on the heat, season with a good pinch of salt.
- When the water comes to a boil, reduce to a simmer and add the prawns and squid. Simmer for about 2-3 minutes until the seafood is cooked, remove from the water and place into a bowl.
- Season the seafood with a couple of spoonfuls of the nahm Jim while it is warm.
- Grab a large bowl and add all the salad ingredients, add about 5 tablespoons of dressing to your salad and give it a good mix.
- Add the seafood and give it all a good mix.
- Assemble your salad into nice piles in your bowls, making sure you evenly distribute the ingredients. Drizzle over a couple more spoons of dressing and then sprinkle over your chopped peanuts and fried shallots.
- Enjoy the fresh flavours and be transpoted to Thailand with this amazing salad.
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