1. Boil unshelled prawns and squid in water. 2. Remove when prawns are red and cooked and squid is firm and springy. 3. Shell the prawns and set them aside with the squid in the fridge. 4. If using crustaceans, boil them in water with some salt. 5. Remove the flesh and cut into bite sized pieces. 6. Set aside in fridge. 7. Cut the lime in half and save one half. 8. Slice thinly the other half and chop into small, less than 1centimetre segments with zest still attached. 9. If using canned coconut milk, stir or shake properly before using. 10. Add fish sauce into the coconut milk and stir. 11. Add more fish sauce if you like it a little more salty. 12. Squeeze in some of the juice from the other half of the lime into the mixture; stir well. 13. In a large bowl, combine all ingredients then pour the coconut milk over the salad; mix well. 14. Set aside in fridge for about 15 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
