TF recipe of the month by Estrella Ruiz Campos: Thai seafood salad.

In September, our chef Estrella Ruiz Campos brings us a Thai seafood salad, continuing with the easy, fresh and light recipes of the summer, which is not over yet.

Although September sounds like back to school and the end of vacation, there is still summer to enjoy and the weather continues to match cold recipes such as gazpachos, salads, or salpicón (Spanish seafood cocktail). This last dish is very similar to our recipe this month, but we have gone on a trip to Thailand to give it a more exotic touch.

Furthermore, this is a recipe that is usually served warm, since the ideal is for the seafood to be added to the salad freshly cooked. It is a very “handy” recipe, as we colloquially say in Spain, because it can be made with the seafood and fish that we have closest to hand, it does not have to be a specific one.

They say that the healthiest diet is one that is made up of foods of many colors, and this preparation is, precisely, colorful. Therefore, for the presentation, we have chosen a deep stoneware plate from our Rustic tableware, which adds class to the presentation, as if it were a plate from a good restaurant. But its neutral tone from the “Andalucia matte” collection highlights the color of the food inside.

Ingredients for the salad: 

• 500 g of various seafood peeled and blanched separately (prawns, squid, crab, clams…)
• 1 cup of chopped cherry tomatoes
• 2 chopped celery sticks.
• 3 shallots cut into julienne strips (or red onion, if you don’t have them)
• The green part of the chopped chives
• Chopped cilantro (replace with parsley if you don’t like cilantro)

Ingredients for the vinaigrette:

• Half a cup of Nam Pla (fish sauce)
• 2 tablespoons of sugar
• The juice of 3 limes
• 2 tablespoons of the seafood cooking water
• 2-3 red chilies, chopped
• 1 clove of grated garlic

Preparation:

1. Cook the seafood separately, as depending on the product, each one has a different cooking point. A good combination could be white shrimp, tiger prawn, clams and octopus.
2. Mix all the salad ingredients and add the previously prepared vinaigrette.
3. Garnish with the celery leaves and a little more cilantro (or parsley) if desired.
4. Serve in our beautiful handmade ceramic tableware with the freshly cooked seafood to achieve a warm effect of the salad.

Delicious, fast and very healthy!