Thai seafood salad

Ingredients for 2 servings:

• 300 g seafood, frozen, raw
• 200 g papaya pulp
• 4 kaffir lime leaves
• 2 tbsp sauce (spring roll sauce ala Sanur Beach, see note)
• 2 tbsp orange juice
• 2 tbsp lime juice, freshly squeezed
• 2 tbsp sugar, fine grain
• 1 tbsp rice wine (Arak Masak)
• 2 tsp, beaten powder (shrimp powder)
• 1 tsp vegetable paste (red pepper paste “Shandong”, see appendix)
• 2 pinches of black pepper, freshly ground
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A fruity, sweet-sour-spicy salad combination with papaya, shrimp, cuttlefish and sea bream pieces.

Thaw the seafood. Wash the ripe papaya, halve lengthwise, peel and deseed one half. Cut lengthwise into thin strips and line the serving plates with them. Wash the kaffir lime leaves, roll them up from the bottom up, and cut the rolls crosswise into thin slices (threads). Mix the dressing ingredients until smooth. Do not use oil!! Steam the seafood in a sieve over boiling water. As soon as the prawns turn pink, remove them immediately and divide them between the serving plates. Drizzle with the dressing and scatter with the lime threads. Garnish with pepper, serve lukewarm, and enjoy. Tip: Thai and spicy food fans can use a portion of Sriracha to their liking instead of the red pepper paste. Appendix: Springroll sauce ala Sanur Beach: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html Red pepper paste “Shandong”, see: https://www.chefkoch.de/rezepte/3981621610590515/Rote-Peperonipaste-Shandong.html