Tangy Seafood Salad

Tangy Seafood Salad


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This is a great seafood salad featuring clams, mussels and cockles in a tangy dressing containing lemongrass, chillies, fish sauce and mint.


Serves: 4 

  • 200g clams
  • 200g mussels
  • 200g cockles
  • 1 stalk lemongrass, bruised
  • Dressing
  • 1 shallot, sliced thin
  • 1 lemongrass, sliced thin
  • 5 Thai chillies, red or green, sliced thin
  • 1 tablespoon roasted chilli paste
  • 1-2 tablespoons fish sauce
  • 1 lime, juiced
  • 1 teaspoon palm sugar
  • 4 sprigs mint, diced
  • 1 head crunchy lettuce, washed

Preparation:10min  ›  Cook:15min  ›  Extra time:2hours soaking  ›  Ready in:2hours25min 

  1. Place the clams, mussels and cockles in a bucket and soak in fresh salt water for several hours to clean them of sand and grit.
  2. Prepare a large saucepan with water and add the bruised lemongrass. Heat until boiling.
  3. The seafood all cooks at different rates so add each variety separately just until open. Remove to a platter to cool. When cool remove the meat from the shells and reserve.
  4. Dressing: Place all of the remaining ingredients except the lettuce in a bowl and mix. Add the seafood and toss gently. Taste and adjust seasonings if necessary.
  5. Place the salad on a platter and arrange the lettuce around the salad.

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