Seafood Salad

500gr squid hoods

500gr medium cooked prawns

½ cup lime juice

1/3 cup fish sauce

1 tbsp. oyster sauce

2 tbsp. sweet chilli sauce

 2 medium fresh red chillies, chopped finely

2 tsp. chopped fresh lemon grass

2 cloves garlic, crushed

1 tbsp. chopped fresh mint leaves

1 tbsp chopped fresh coriander leaves

1 tsp. sambal oelek

1 tsp. sugar

½ tsp. sesame oil

1 large red carrot

1 large red capsicum

125gr spinach, shredded

200gr snow peas

1 ¼ cups bean sprout

• Cut squid hoods open, score shallow criss-cross pattern on inside surface, cut into 2cm x 7cm pieces.

• Cook squid, in batches, in large pan of boiling water, about 10 seconds or until just cooked.

• Rinse under cold water; drain on absorbent towel.

• Shell and devein prawns, cut in half lengthways.

• Combine seafood, juice, sauces, chilli, lemon grass, garlic, herbs, sambal, sugar and oil in large bowl.

• Cover; refrigerate 2 hours.

• Cut carrot and capsicum into thin 7cm strips combine in bowl with spinach, snow peas and sprouts.

• Just before serving, gently combine vegetable mixture with undrained marinated seafood.