Warm Leek and Seafood Salad

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This multi-step process for preparing the salad employs various Asian techniques. It is recommended to quickly stir-fry the leeks in a wok, gradually adding the seafood. Then it's all about the sauces — this time, we suggest mixing fish sauce with a sweet and spicy blend, garnishing everything with cilantro and chili.

Ingredients

Leek - 3 stalks
Octopus - 17.6 oz
Cuttlefish Eggs - 10.6 oz
Soy Sauce - 5 teaspoons
Shrimp - 10.6 oz
Scallions - 1 bunch
Fish Oil - 12 teaspoons
Pad Thai Sauce - 5 teaspoons
Cashew - 3.5 oz
Mild Chili Spice - 1 piece
Pitted olives - 2.5 oz
Cilantro - 1 bunch
Olive Oil - 1 fl oz
Butter - 1.8 oz
Canned octopuses in oil - 7.1 oz

Step by Step guide

Step 1

Submerge the octopus whole in boiling water and cook for twenty minutes, until fully cooked. Cut the boiled octopus into large pieces, place it in a bowl, drizzle with two tablespoons of fish sauce, mix well, and let it marinate for a few minutes.

Step 2

Add the shrimp and squid to a preheated skillet with butter, and sauté until golden brown. One minute before they are done, drizzle in a little soy sauce and stir.

Step 3

Slice the leek into discs about one and a half to two centimeters wide and separate them into rings.

Step 4

Chop a bunch of green onions and a bunch of cilantro roughly. Finely chop the chili pepper. If you remove the seeds beforehand, it will significantly reduce the spiciness of the salad.

Step 5

Heat the wok and pour in enough olive oil to cover the bottom. Add the sliced leeks and stir-fry until the onions reduce in volume by 3 to 4 times.

Step 6

Next, you need to gradually add all the remaining ingredients to the wok, allowing a couple of minutes between each one. Start with the seafood: boiled octopus, fried squid, shrimp, and canned octopus in oil. Pour in five tablespoons of fish sauce and the same amount of sweet and spicy sauce.

Step 7

Then add the green onions and nuts. Pour in five tablespoons of fish sauce again. Finally, add the cilantro and chili. Once the cilantro is added, the wok should be on the heat for a short time to prevent it from losing its color. Serve the salad warm, beautifully arranged on palm leaves.