Ingredients

Serves 4

Seafood:
4 large green prawns
8 pieces squid scored
4 scallop in the half shell
12 pieces finely sliced kingfish

 

Salad ingredients:
20g coriander leaves
10g garden mint leaves
50g tablespoon finely sliced lemon grass
4 lime leaf finely julienned
50g  green mango julienned
20g red chilli seeded & julienned

 

Cashew Nut Nahm Jim:
50 g roasted cashews
100 g palm sugar, shaved
50 ml water
1 clove garlic, peeled
3 green chilli, seeded
2 green bird’s eye chilli
3 coriander root, scraped and cleaned
1 tablespoon chopped ginger
150ml lime juice
40ml fish sauce
 


 

Method

To make the Cashew Nahm Jim:
Place the nuts on a small metal tray lined with silicon paper. Combine the palm sugar and water in a small saucepan and bring to the boil. The water will evaporate, helping the sugar to break down quickly. Let the sugar caramelise slightly, and then pour it over the cashew nuts. Set aside to cool and harden.
 
In a mortar and pestle, pound the garlic, chillies, coriander root and ginger to a uniform paste. Pound the nut toffee into the mix and combine well.

Pour over the lime juice, mix well and taste: It should be sweet, sour and nutty. Add the fish sauce to balance the flavours – it should now be sweet, sour and salty.


To cook seafood:
Bring 2 litres of water to the boil and salt generously. Poach the prawns and the squid until just cooked, approximately 3 minutes. Remove from water and set aside to cool.

Lightly season the scallops and grill until just cooked, 2 minutes.


To assemble:
Place all fresh salad ingredients in a mixing bowl and add sliced king fish. Spoon over some nahm jim.
Place a scallop, 2 pieces of squid & 2 prawns on individual serving plates.
Place salad and kingfish on poached seafood and spoon over some extra dressing.
Garnish with extra roasted cashew nuts and fried eschalots.