Recipe for Seafood Salad with Vietnamese Herbs

  • icon for prep time 15 minutes
  • icon for servings 4 servings
  • icon for cooking method Pan Fry
  • icon for cool time 8 minutes
Main Image

Ingredients

  • Ingredients for Pan/Wok Mixture
  • 2 tsp vegetable oil
  • 1 tbs thinly sliced shallots
  • 100 g shrimp, shelled and devined, & thinly-sliced squid
  • 1 tsp thinly-sliced ginger
  • 1/2 tsp black pepper
  • Ingredients for Salad Mixture
  • 1 c grated or sliced papaya, green mango, lotus roots, carrot, cucumber, and onion
  • 2 sliced red chilies
  • 2 tsp sugar
  • 1 tsp salt
  • 2 limes (or 1 lemon)
  • 1 c mixed mint (Vietnamese & standard garden mint)
  • 2 tbs sesame seeds
  • 2 tbs peanuts
  • Other Ingredients
  • 1 pineapple (cut into two, and empty the middle)
  • 2 pieces crispy rice paper toasted on the BBQ

Instructions

  1. Add two teaspoons of vegetable oil to a wok/fry pan, and stir in shallots until lightly brown.
  2. Add shrimp and cook for one more minute.
  3. In the pan, put in the squid as well as one teaspoon of ginger, and cook for three to four minutes. Add half a teaspoon of black pepper at the end.
  4. Transfer everything from the pan to a large bowl and add the salad mixture (except the mint and sesame seeds). Mix well.
  5. Add the mint, peanuts, and sesame seeds just before serving. Toss the mixture lightly. (If allowed to stand too long, the sesame seeds will become soggy and the mint will turn black).
  6. This step is optional, but a delicious way to serve the salad. Transfer the mixture to the pineapple boat and serve immediately with pieces of crispy rice paper.
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