Thai Seafood Salad and Chicory

King prawns, squid, and crab with lime, chilli, and coriander served in fresh chicory boats for a vibrant Thai appetizer.

Seafood Appetizer Dairy Free Gluten Free Low Carb Thai

Estimated Nutrition

Calories

30.5

kcal / serving

915.4 kcal total

Carbs

1.8g

per serving

54.8 g total

Fat

1.4g

per serving

42.5 g total

Protein

2.6g

per serving

78.2 g total

Cook Time

minutes

Serves

canapés

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Sweet Chilli Sauce

Thai Fish Sauce

nam pla

Liquids

Lime Juice

NutsSeeds

tbsp

Coriander

chopped fresh

tbsp

Mint

chopped fresh leaves

tbsp

Sesame Seed

piece

Kaffir Lime Leaf

very finely shredded

OilsFats

Olive Oil

Sesame Oil

toasted

Other

Honey

clear

Seafood

150

King Prawns

cut in half

150

Squid

cut into strips

150

Crabmeat

Vegetables

piece

Red Chilli

finely sliced

head

Chicory

leaves separated into boat shapes

Method

Drain excess liquid and divide the seafood mixture among the chicory boats.

Stir the mixture gently and marinate for 30 minutes.

Combine all remaining ingredients except chicory and pour over the seafood.

Add the crab meat to the pan to heat through and then transfer the mixture to a bowl.

Stir fry prawns for 2 minutes before adding squid for 1 additional minute.

Heat a frying pan until hot and add the oil.