Seafood Salad with Morning Glory & Perilla Mint

A refreshing seafood salad made with squid, shrimp, vegetables, and aromatic herbs, topped with a zesty dressing and served with crispy rice paper.

Serves 4 servings Prep 15 min. Cook 5 min.
vietnamese seafood salad herbs
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Everything you need

Pan/Wok Mixture

  • 2 teaspoons vegetable oil
  • 1 tablespoon thinly sliced shallots
  • 100 grams thinly sliced squid
  • 100 grams shrimp
  • 1 teaspoon thinly sliced ginger
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon salt

Salad Mixture

  • 1 cup sliced morning glory
  • perilla mint leaves
  • 0.5 red chilli, sliced
  • 0.25 cup grated carrot
  • 0.5 cup sliced white onion
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1.5 cups fresh water

Dressing

  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 2 teaspoons lime juice
  • 0.5 teaspoon finely chopped garlic and chili
  • 1 teaspoon oil

To Finish

  • 0.5 teaspoon peanut
  • 1 tablespoon Thai basil
  • 4 pieces crispy rice paper, toasted on barbecue

Method

1

COOKING STEPS

Pour 2 teaspoons of vegetable oil into wok/fry pan and stir in shallots - cook until lightly brown.

Add seafood and 1 teaspoon of ginger and cook for 2 minutes, then season with ½ teaspoon of black pepper.

Drain the salad mixture. Transfer seafood wok’s contents to a large bowl and add salad mixture (except the mint and peanut seeds) - mix well.

Add the basil, peanuts & sesame seeds just before and toss lightly – sesame seeds will become soggy & mint will turn black if allowed to stand in mixture too long.

Plate on bamboo basket / plate with pieces of crispy rice paper.