Refreshing Thai Seafood Salad

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“I made this recipe myself but I'm not sure what kind of cuisine it is. I titled it 'Thai' because the ingredients and the combination of them are mainly Thai.”

Ingredients Nutrition

  • 15 medium prawns (unshelled)
  • 2 medium squid, cleaned and cut into bite sized pieces (crayfish, yabbies or Morton Bay Bugs) or 1 medium squid, and 2 small-medium crustaceans (crayfish, yabbies or Morton Bay Bugs)
  • 1 large mango, cut into bite sized pieces
  • 1 medium red onion, chopped
  • 1 cup string bean, semi-cooked, cut into 1 inch pieces (optional)
  • 1 large lime
  • 1 medium red chile, seeded and sliced into thin strips (depending on how spicy you like it)
  • 2 stalks green onions, chopped
  • 1 teaspoon parsley, chopped
  • 1 cup coconut milk
  • 2 teaspoons fish sauce (nouc mam)
  • salt


  1. Boil unshelled prawns and squid in water.
  2. Remove when prawns are red and cooked and squid is firm and springy.
  3. Shell the prawns and set them aside with the squid in the fridge.
  4. If using crustaceans, boil them in water with some salt.
  5. Remove the flesh and cut into bite sized pieces.
  6. Set aside in fridge.
  7. Cut the lime in half and save one half.
  8. Slice thinly the other half and chop into small, less than 1centimetre segments with zest still attached.
  9. If using canned coconut milk, stir or shake properly before using.
  10. Add fish sauce into the coconut milk and stir.
  11. Add more fish sauce if you like it a little more salty.
  12. Squeeze in some of the juice from the other half of the lime into the mixture; stir well.
  13. In a large bowl, combine all ingredients then pour the coconut milk over the salad; mix well.
  14. Set aside in fridge for about 15 minutes before serving.

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