Description
A fresh and vibrant Vietnamese seafood salad featuring tender shrimp and squid, crisp vegetables, and fragrant herbs tossed in a tangy dressing, perfect for a light meal or entertaining guests
Ingredients
- Shrimp: 200g, peeled and deveined
- Squid: 150g, cleaned and sliced into rings
- Carrot: 1 medium, julienned
- Cucumber: 1 medium, julienned
- Red bell pepper: 1, thinly sliced
- Red onion: 1 small, thinly sliced
- Fresh mint leaves: 1/4 cup
- Cilantro leaves: 1/4 cup
- Peanuts: 2 tablespoons, lightly toasted
- Lime juice: 3 tablespoons
- Fish sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Chili: 1 small, finely sliced
Instructions
- Preheat Your Equipment: Boil water for the shrimp and squid.
- Combine Ingredients: In a small bowl, mix lime juice, fish sauce, sugar, and chili to create the dressing.
- Prepare Your Cooking Vessel: Bring water to a rolling boil in a pot large enough for seafood.
- Assemble the Dish: Blanch shrimp until pink and squid until opaque, then shock in cold water. Toss with julienned vegetables, herbs, and dressing.
- Cook to Perfection: Ensure seafood is just cooked to maintain tenderness and chewiness.
- Finishing Touches: Sprinkle toasted peanuts over the salad for crunch.
- Serve and Enjoy: Plate immediately in a shallow bowl to showcase the vibrant colors.
Notes
- Keep vegetables crisp by chilling them before tossing.
- Toast peanuts gently to enhance aroma.
- Dress just before serving to prevent sogginess.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg