Seafood Salad


  • 20 Green Prawns Peeled But Tails In Tact
  • 2 Small Calamari Hoods Or One Large One
  • 12 Scallops
  • 1 Tablespoon Unsalted Butter
  • 1 Clove Of Garlic – Crushed
  • 1 Small Red Chilli – Finely Sliced
  • 1 Bunch Or Punnet Of Enoki Mushrooms - (Bottom Part Of The Stems Cut Off And Discarded)
  • 1 Red Capsicum – Julienned
  • 1 Lebanese Cucumber Peeled, Deseeded And Julienned
  • 1 Carrot Peeled And Julienned
  • 1 Small Red Onion Peeled, Halved And Very Finely Sliced
  • 3 Tablespoon Coriander Roughly Chopped
  • 10 Mint Leaves Sliced
  • 1 Mignonette Lettuce Leaves Washed And Roughly Torn



– 1 Tablespoon Olive Oil
– 1 Tablespoon White Wine Vinegar
– 2 Tablespoon Of Lime Juice
– 2 Tablespoons Soy Sauce
– ½ Tablespoon Of Castor Sugar
– ½ Tablespoon Of Sesame Oil
– ½ Teaspoon Of Fish Sauce
– ½ Teaspoon Garlic Powder
– ¼ Teaspoon Of Chilli Powder

If you have small or baby squid hoods give them a wash and then finely slice them so you end up with fine small rings of squid. If you have one large hood then cut it open like a book remove any cartilage from the inside. Give it a wash then in half so you have two equal size pieces. Using a sharp knife finely score the inside or soft side of the skin in a criss cross pattern then cut into 4cm by 1cm strips.

To make the dressing combine all of the ingredients in a jar put the lid on and give a really good shake. You want a really fine balance between the sourness from the lime, sweetness from the sugar, saltiness from the soy and the pungency from the fish sauce. If you need to adjust this dressing do so in very small amounts so as not to through the whole dressing out of whack.