Thai Seafood Salad

Featured in the Honolulu Star-Advertiser on January 14, 2015.



Thai Seafood Salad

  • 3 cloves garlic
  • 2 Thai red chili peppers
  • 7 teaspoons brown sugar
  • 2 tablespoons calamansi lime juice
  • 4 teaspoons fish sauce
  • 1/4 cup raw jasmine rice
  • 1 small cucumber, julienned
  • 1 small carrot, julienned
  • 1 cup grape tomatoes
  • 1 cup green beans, cut into 1 1/2-inch segments
  • 1/2 small Maui onion, thinly sliced
  • 1/2 pound jumbo shrimp, peeled and cooked
  • 1/2 pound squid, scored diagonally and cooked
  • Chopped mint leaves


Combine garlic, chili peppers, and sugar in a mortar and pestle. Grind until to form a chunky paste. Add lime and fish sauce. Transfer into a bowl. In a small sauté pan, over medium toast jasmine rice until browned. Coarsely grind rice in mortar and pestle; set aside.

Combine vegetables with cooked shrimp and squid in mixing bowl. Add dressing and toss. Transfer to serving plates and top with mint and rice. Makes 5 servings.

Approximate Nutrient Analysis per serving:
170 calories, 1.5 g fat, 0 g saturated fat, 170 mg cholesterol, 700 mg sodium, 24 g carbohydrate, 2 g fiber, 10 g sugar, 16 g protein


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