2 squid, cleaned, skin scored and cut into 5cm squares
8 large prawns, shelled and veins removed
15g of fresh basil, roughly chopped
15g of mint, roughly chopped
15g of coriander, roughly chopped
2 tablespoons of roasted nuts, crushed
1 lime (optional), quartered to serve

Seasoning/dressing:
2 tablespoons of lime juice
2 tablespoons of Thai fish sauce
1 tablespoon of sweet chili sauce
1 teaspoon of sesame oil
2 teaspoon of sugar
3 shallots, finely chopped
1 red chili, seeded and finely chopped
2 spring onions, sliced across

METHOD

Poach the squid in a pot of salted water and simmer for a minute or until the squid has curled.

Remove and place on a plate.

Add the prawns to the water and simmer for 2 to 3 minutes until they have turned pink and solid.

Drain well.

Seasoning/dressing:
For the dressing beat together the lime juice, Thai fish sauce, sweet chili sauce, oil and sugar until the sugar has softened.

Add the small onions, red chili and the spring onion to the mixture and stir well.

Cover the squid and prawns with the dressing.

Add the herbs and toss well.

Divide the salad onto plates, sprinkle the nuts around the salad and serve with lime quarters.

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