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200 g
200 g
2 stalks
2 stalks
1 large
1 medium
3 cloves
1 teaspoon
3
5 teaspoons
6 teaspoons
3 teaspoons
1 teaspoon
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Squid, washed and scored
Mussels, shelled and washed
Celery, sliced thinly
Spring onions, sliced into 2 cm length
Large tomato, sliced
Onion, sliced
Garlic, minced finely
Coriander root, chopped finely
Bird's eye chili (chili padi)
Fresh lime juice
Fish sauce
Sugar
Chili sauce
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Method :
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Place squid and mussels with ready-prepared stock in a saucepan.
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Bring to the boil. When cooked, remove from heat.
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In
a mixing bowl, add the lemon juice, fish sauce, sugar, chili
sauce, chilies, coriander root and chopped garlic.
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Mix
the seafood.
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Add
spring onions, celery, tomatoes and onion.
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Adjust seasoning and serve salad warm.
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