Asian Seafood Salad
- 200 grams Cuttlefish (ready to cook)
- 500 grams mixed mussels
- 400 milliliters fish stock
- 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
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.
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.
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).
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.