Asian Seafood Salad

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Asian Seafood Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
200 grams Cuttlefish (ready to cook)
500 grams mixed mussels
400 milliliters fish stock
salt
freshly ground peppers
250 grams mixed Lettuce
1 scallion
1 garlic
200 grams shrimp (ready to cook)
4 tablespoons soy sauce
4 tablespoons lemon juice
1 teaspoon cane sugar
3 tablespoons sweet and sour Chili sauce
How healthy are the main ingredients?
soy saucesaltgarlic

Preparation steps

1.

Cut squid into bite size pieces. Rinse clams thoroughly, trim as needed and discard any open shells. In a saucepan boil fish stock. Add squid.

2.

Let simmer over low heat for 2-3 minutes, remove squid from the saucepan and set aside. Add clams to the saucepan, cover with fish stock, cook for 5 minutes occasionally shaking the pot, until the shells open. Remove clams from the saucepan and remove. Discard any closed shells.

3.

Trim lettuce, rinse and spin dry. Rinse scallions, trim and finely chop. Peel garlic and finely chop. Heat oil in a pan and saute garlic and scallions. Add shrimp to the pan and saute until they are cooked (shrimp will turn pink).

4.

Mix soy sauce in a bowl with lemon juice, brown sugar, salt and pepper and then stir in chili sauce. Tear lettuce leaves into bite-sized pieces and arrange in a bowl. Add seafood to the bowl and drizzle soy sauce mixture over everything.

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