Thai Cucumber and Seafood Salad Recipe

Serves/Makes: 6

Ingredients:

• 6 ounces squid rings
• 6 ounces whitefish fillets
• 6 ounces small shrimp, cooked and peeled
• 1 ( 6 1/2 ounces) can chopped clams, drained
• 1/4 cup lime or lemon juice
• 2 medium cucumbers
• 1 stalk celery
• 1 small onion, finely chopped
• 1 lemon grass root
• 1 small red chili, seeded and finely chopped
• 2 tablespoons chopped fresh mint
• 1 teaspoon chopped garlic
• 2 tablespoons chopped green onion
• 1/4 cup Thai fish sauce
• Sugar to taste
• Lettuce leaves

How to cook Thai Cucumber and Seafood Salad:

• Poach squid rings in lightly salted water with 2 teaspoons of the lemon juice for 30 seconds. Remove with a slotted spoon. Add whitefish to water and cook for 2 minutes or till fish flakes easily with a fork. Remove and drain. Cut fish into bite-size pieces.
• Peel cucumbers, halve lengthwise, and scoop out seeds with a small spoon. Slice very thinly. Cut celery into very thin diagonal slices.
• In a bowl combine squid, fish, cucumber, celery, shrimp, and clams. In a small bowl combine onion, lemon grass, chili, mint, garlic, green onion, and fish sauce. Add sugar to taste. Pour over seafood mixture, tossing to coat.
• Spoon seafood mixture onto lettuce-lined plates and serve.

Note:
The Thai Cucumber and Seafood Salad recipe very easy to prepare and so good!

This recipe for Thai Cucumber and Seafood Salad serves/makes: 6

The Thai Cucumber and Seafood Salad recipe is adopted from The Thai Cuisine By Keo Sananikone.

Main Ingredient: Seafood Mix 
Preparation Method: Salad 
Cuisine: Thai