Here is another quick and easy salad, perfect for the current hot weather. As usual, I took whatever that's available in my fridge and put them together. So, instead of using prawns and squids, you can replace them with shredded roast chicken or roast duck. For more greens, serve the salad on a bed of shredded lettuce. Better still, add some fresh basil leaves for that wonderful aroma.
6 medium-sized prawns
2 medium-sized squids
1 cucumber, cut into thin shreds
1 piece pineapple, cut into thin shreds
1/2 onion, thinly sliced
1 lemon grass (use the bulb portion only), thinly sliced
1 red chili, sliced
1 stalk parsley, cut
1 tomato, thinly sliced (garnish)
1 to 2 tbsp cooked chili paste (note)
1 tsp brown sugar
2 small limes (for its juice)
Fish sauce to taste
[Note: I used the same chili paste as the fried mee siam. Alternatively, replace with some Thai sweet chili sauce]
1) Mix the seasonings together, stir in sliced red chili, lemon grass and onion. Add the shredded pineapple, cucumber and some parsley. Toss well to combine. Let it sit for 5 to 10 minutes.
2) Clean, remove shell and devein the prawns. Clean squid, remove skin and cut into rings. Boil the prawns and squid rings in a small pot of water for 1 to 2 minutes. Drain and let it cool slightly. Slice the prawns into halves.
3) Add the cooked prawns and squid into step 1. Mix well, garnish with parsley and serve immediately.