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Spicy Seafood Salad
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Serves : 4
Preparation time : 30 minutes
cooking time : 5 minutes
Ingredients :
150g fresh squids ( 4 to 5 small squids )
8 fresh medium prawns ( about 150g ), peeled and deveined
8 mussels in shells, scrubbed
8 fresh crab claws
200g white fish fillets such as snapper or halibut, sliced
1 medium onion, thinly sliced
1 tomato, sliced
3 spring onions, cut into lengths
3 stalks Chinese celery, cut into lengths
4 large lettuce leaves, to serve
To make the Dressing, combine all the ingredients in a small bowl and mix well, until the sugar is dissolved.
Rinse each squid thoroughly, detaching and discarding the head. Remove the cartilage in the center of the tentacles. Remove the reddish-brown skin from the body sac and scrape the inside of the body sac with the dull edge of a knife. Rinse well. Slice the body sac into rings. Pre-cook the squids pieces by steaming or stir-frying in a little oil for about 1 minute. Set aside.
Blanch the prawns in boiling water for 1 minute until just pink. Remove and set aside. Blanch the crab claws in the same manner. When cool, crack the claws and remove the shells.
In the same boiling water, cook the mussels until open. Drain and set aside to cool. Remove mussels from the shells.
Steam the fish fillets until they are opaque, but still moist. Set aside.
Toss the vegetables with the Dressing on a platter, then add all the seafood and gently toss to coat thoroughly with the Dressing. Line four plates with a large lettuce leaf each and arrange the salad on top. Spoon extra Dressing over and serve.
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