Ingredients
2 cloves garlic, peeled
1 red chilli
40g squid, diced
2 large prawns
4 scallops
4 mussels, half shell
25g crabmeat
2½ tbsps fish sauce
½ tsp sugar
2½ tbsps lemon juice
1 lemongrass, finely chopped
basil leaves
coriander leaves
30g sliced red onion
1 spring onion
25g julienne of carrots
vine leaves
Method
Pan-fry all the seafood in olive oil until golden brown. Drain the seafood well and put in a bowl.
Mix in the chilli and garlic paste, sugar, fish sauce and lemon juice.
Add the remaining ingredients and toss lightly, then place on a bed of green salad leaves in serving dish.
Serve cool but not chilled.
Joe Vella is an Executive chef, Hilton Malta.