Malay-style Spicy Seafood Salad

Ingredients

In this Malay adaptation of Kinilaw, we infuse the dish with the distinct flavors of Malay cuisine. We incorporate Malay spices like turmeric and lemongrass, which add a unique depth of flavor to the marinade. Additionally, we use local Malay seafood varieties, such as tiger prawns and pomfret fish, to enhance the authenticity of the dish. We alse have the original recipe for Kinilaw, so you can check it out.

• 500g (1.1 lb) fresh tiger prawns, peeled and deveined 500g (1.1 lb) fresh tiger prawns, peeled and deveined
• 300g (10.6 oz) squid, cleaned and sliced into rings 300g (10.6 oz) squid, cleaned and sliced into rings
• 400g (14.1 oz) firm white fish fillets, cubed 400g (14.1 oz) firm white fish fillets, cubed
• 2 cucumbers, thinly sliced 2 cucumbers, thinly sliced
• 4 shallots, thinly sliced 4 shallots, thinly sliced
• 2 red chilies, thinly sliced 2 red chilies, thinly sliced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 4 lemongrass stalks, bruised 4 lemongrass stalks, bruised
• Juice of 6 limes Juice of 6 limes
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the lime juice, fish sauce, grated ginger, turmeric powder, ground coriander, sugar, and salt. Mix well to create the marinade.
2. 2.
   Add the prawns, squid, and fish to the marinade. Toss gently to coat the seafood evenly. Let it marinate in the refrigerator for at least 30 minutes.
3. 3.
   After marinating, remove the seafood from the marinade and transfer it to a serving dish.
4. 4.
   Add the sliced cucumbers, shallots, red chilies, and bruised lemongrass to the seafood.
5. 5.
   Drizzle some of the marinade over the salad and toss gently to combine all the ingredients.
6. 6.
   Garnish with fresh cilantro leaves.
7. 7.
   Serve chilled and enjoy the vibrant flavors of this Malay-style Spicy Seafood Salad.

Treat your ingredients with care...

• Prawns — Ensure that the prawns are fresh and properly deveined before using them in the salad.
• Squid — Clean the squid thoroughly and remove any cartilage before slicing it into rings.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic flavors into the marinade.

Tips & Tricks

• For an extra kick of heat, add a few slices of bird's eye chili to the marinade.
• Adjust the spiciness according to your preference by increasing or decreasing the amount of chili used.
• Serve the salad with a side of steamed rice or crusty bread to balance the flavors.
• Experiment with different types of seafood, such as scallops or mussels, to create your own variation of this dish.
• To enhance the presentation, serve the salad in a hollowed-out pineapple or coconut shell.

Serving advice

Serve the Malay-style Spicy Seafood Salad chilled as an appetizer or as a refreshing main course. It pairs well with steamed rice or can be enjoyed on its own for a light and satisfying meal.

Presentation advice

Present the salad in a vibrant and colorful manner by arranging the seafood, vegetables, and herbs in an appealing pattern. Garnish with fresh cilantro leaves for an added touch of freshness.