Thai Seafood Salad

5 from 3 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


For the dressing:

  • 200 g Papaya, ripe, pulp
  • 4 Kaffir lime leaves
  • 2 tbsp Spring roll sauce ala Sanur Beach
  • 2 tbsp Orange juice
  • 2 tbsp Lime juice, fresh
  • 2 tbsp Sugar, fine, white
  • 1 tbsp Rice Wine, (Arak Masak)
  • 2 tsp Shrimp powder
  • 0,5 tsp Red pepper paste "Shandong"

To garnish:

  • 2 tsp Black pepper, fresh from the mill
  • Flowers and leaves


  • Let the seafood thaw. Wash the ripe papaya, cut in half lengthways, peel and core one half. Cut lengthways into thin strips and line the serving plates with them. Wash the kaffir lime leaves, roll them up from below and cut the rolls crosswise into thin slices (threads). Mix the ingredients for the dressing homogeneously. Do not use oil !!
  • Steam the seafood in the sieve over boiling water. As soon as the prawns are pink, remove them immediately and distribute them on the serving plates, drizzle the dressing over them and sprinkle with the lime threads. Garnish with the pepper, serve lukewarm and enjoy.


  • Fans of Thai and hot spice take a portion of sriracha instead of the red pepper paste.


  • Spring roll sauce ala Sanur Beach: Spring roll sauce ala Sanur Beach
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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