Tangy Seafood Salad

    2 hours 25 minutes

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

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    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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