The taste of this spicy salad depends on the freshness of the ingredients used, so buy from your local fresh market if possible.
Serves 4
Ingredients:
- 300g sea bass, thinly slice
- 6 fresh shrimps, shelled and de-veined
- 1 squid, scored in crisscross pattern and sliced
- 10 mussels removed from shell
- 2 white jelly fungus soaked until tender, quartered (this is available in most oriental supermarkets)
- 1 large shallot, thinly sliced
- 2 spring onions, cut into inch long pieces
- 2 Chinese celery stems
For the spicy dressing:
- 2 tbsp birds eye chillies, minced
- 2 tbsp garlic, peeled and crushed
- 3 1/2 tbsp fish sauce
- 2 tbsp sugar
- 1 tbsp chopped coriander stalk
Method:
- For the dressing: Coarsely grind the chillies and garlic using a pestle and mortar. Transfer to sauce dish and add fish sauce, lime juice and sugar. Stir to dissolve an add coriander stalk.
- For the salad: One at a time, blanch the sea bass, shrimps, squid, mussels and white jelly fungus in boiling water. Drain each item and add to mixing bowl. Add shallots, spring onions and Chinese celery. Toss well with the dressing. Serve with garnish of your choice.
Recipe by kind permission of Very Thai