Thai Seafood Salad

Small bunch coriander
2 Tbsp palm sugar
1/4 cup sweet chilli sauce
2cm knob ginger, grated
3 stalks lemon grass, thinly sliced
2 tbsp fish sauce
6 limes, juiced
4 lemons, juiced
1 small red chilli (optional)

Place all ingredients into the small bowl of your food processer or blender, whiz until well combined, set aside.

4 fillets fish, I used tarakihi
250g raw prawn cutlets
250g squid pieces
3 carrots, spiralized into thin ribbons or grated
coriander, chopped to garnish

Panfry the fish, prawns and squid in a little oil until cooked through. Stir though the dressing and carrots. Serve immediately sprinkled with coriander.

Serve with rice


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