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Barbecued Seafood with Green Mango Salad




Source of Recipe


The Australian Women's Weekly Main Course Salads Cookbook


List of Ingredients




250g squid hoods
500g uncooked medium king prawns
500g cleaned baby octopus, halved lengthways
1 large green mango (600g)
200g mizuna
250g cherry tomatoes, halved
100g snow pea sprouts
1 cup loosely packed fresh vietnamese mint leaves
LEMON GRASS DRESSING:
2 fresh small red thai chillies, seeded, chopped finely
2 tablespoons fish sauce
1 tablespoon grated palm sugar
1/3 cup (80ml) peanut oil
¼ cup finely chopped fresh lemon grass
¼ cup (60ml) lime juice



Recipe



Make lemon grass dressing.

Cut squid down centre to open out; score the inside in diagonal pattern then cut into 5cm squares. Shell and devein prawns, leaving tails intact. Combine squid and prawns in large bowl with octopus and half of the dressing, cover; refrigerate 2 hours.

Meanwhile, slice mango thinly; cut slices into matchstick-sized pieces.

Cook seafood, in batches, on heated oiled grill plate (or grill or barbecue) until browned and cooked as desired.

Combine seafood and mango in large bowl with remaining dressing and remaining ingredients; toss gently to combine.

Lemon grass dressing: Combine ingredients in screw-top jar; shake well.