Main ingredients:
Okra: 3; Cherry tomatoes: 7-8; Papaya: 1; Fresh scallops: 10; Fresh shrimp: 10.
Seasonings:
Garlic: 1; Lemongrass: 2 stalks; Mint leaves: 7-8; Thai chili peppers: 2-3; Kaffir lime: 2-3; Fish sauce: 50g; Black pepper: a small amount; Cooking wine: a small amount; Cornstarch: a small amount; Sugar: a small amount; Chicken powder: a small amount; Olive oil: a small amount.
Taste: Sour and salty; Cooking method: Mixed; Time: 20 minutes; Difficulty: Easy.
Steps for making Southeast Asian Seafood Fruit Salad
Take out the fresh scallops from the bag, put them in a bowl (8-10, or 12-14 if smaller), pour in water to thaw and melt, and wait until the scallops are soft. Take them out and dry them with kitchen paper. Pour a little salad oil into a flat-bottomed pan, heat it over medium heat, add the dried scallops, turn to low heat, and fry until both sides are slightly browned. Set aside.
In another small pot, boil water and blanch the okra for about 15 seconds. Take it out and slice it. Then put the fried scallops into the pot of boiled okra, turn off the heat, and let it sit for 3 minutes. Take it out and put it in a large bowl. Peel and seed the papaya and cut it into small pieces.
Remove the heads and shells of about 10 prawns, and peel them into prawn meat. Use a knife to open the back and remove the sand vein, then put it in a large bowl. Add a spoonful of salt and pour in clear water. Gently knead it with your hands. Remove impurities. After the water turns black, rinse it with clean water and knead it gently with your hands 3-4 times. (This will make the prawn meat chewy and firm.) Take out the cleaned prawn meat, dry it with kitchen paper, put it in a small bowl, pour in a little cooking wine, a small spoonful of cornstarch, and mix well with your hands. Marinate for 10 minutes. After the pot of water is boiled, put in the prawn meat, blanch for about 20 seconds, take it out, and put it in the large bowl with the blanched bean sprouts. (The prawn meat should curl up and turn white.)
In the large bowl, add the chopped lemongrass, mint leaves, Thai chili peppers, papaya pieces, okra slices, minced garlic, a small spoonful of sugar, a small spoonful of chicken powder, a small amount of black pepper, 3-4 tablespoons of fish sauce, squeeze in kaffir lime juice (you can add more, this dish is sour), and a little olive oil. Mix gently and evenly. Serve on a plate. (Fish sauce is salty, so it is recommended to add it gradually when making it for the first time to avoid being too salty.)
