2 small/medium whole squid, cleaned & hood scored & cut into squares, tentacles cut in half
6 large cooked prawns, peeled and cut into thirds
¼ green papaya or green mango, julienned
½ punnet of cherry tomatoes, quartered
¼ cup crispy fried shallots
1 small handful of Thai basil leaves
1 small handful of mint
2 tbsp fish sauce
2 tbsp caster sugar
Zest and juice of 1 lime
2 tbsp water
1 long green chilli, finely chopped
Crispy fried shallots, to serve
Preheat a grill pan or BBQ.
Season the squid with a little salt and massage it in with a drizzle of olive oil. Add it to the hot pan or BBQ and flash fry for one minute on each side. Once cooked, remove from pan and allow to cool to room temperature.
In a large bowl combine fish sauce, sugar, water and lime juice and zest. Whisk together until the sugar dissolves, then add the chilli.
Toss the herbs, papaya and tomatoes in the dressing and add the seafood. Toss again and serve topped with fried shallots.