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🍽️ Thai-style Seafood Salad

185 kcal · 30 min · 4 servings

Ingredients

• 200 g raw peeled shrimp tails (deveined)
• 200 g kitchen-ready squid
• salt
• 200 g green beans
• 100 g cocktail tomatoes
• 1 small onion
• 1 walnut-sized piece of ginger
• 6 sprigs cilantro
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tsp brown cane sugar
• pepper
• 1 tbsp soybean oil

Instructions

1. 1. Rinse the shrimp and squid under cold water.
2. 2. Let the seafood drain.
3. 3. Cut the squid into rings.
4. 4. Bring a small amount of salted water to a boil in a pot.
5. 5. Place the shrimp and squid rings in a steamer insert.
6. 6. Steam the seafood covered over medium heat for 4 to 5 minutes.
7. 7. Wash the beans thoroughly.
8. 8. Remove the ends and strings from the beans.
9. 9. Cut the beans in half.
10. 10. Cook the beans in boiling salted water for about 6 minutes until tender-crisp.
11. 11. Shock the beans immediately with cold water.
12. 12. Let the beans drain well.
13. 13. Wash the tomatoes.
14. 14. Cut the tomatoes in half.
15. 15. Peel the onion.
16. 16. Cut the onion in half.
17. 17. Slice the onion halves into thin slices.
18. 18. Peel the ginger.
19. 19. Dice the ginger very finely.
20. 20. Rinse the coriander under running water.
21. 21. Dry the coriander with a kitchen towel.
22. 22. Pluck the coriander leaves from the stems.
23. 23. Whisk the lime juice, fish sauce, cane sugar, pepper, and soybean oil together in a bowl.
24. 24. Add the shrimp, squid, beans, tomatoes, onions, ginger, and coriander leaves to the sauce.
25. 25. Gently fold the ingredients together to coat them with the sauce.
26. 26. Season the salad with salt and pepper to taste.

Nutrition per serving

• kcal: 185
• Protein: 29 g · Fett/Fat: 5 g · Carbs: 7 g