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    Thai-Spiced Salad with Seafood

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    Thai-Spiced Salad with Seafood

    For real convenience this dish uses a frozen seafood mixture that is cooked from frozen. The dressing can be made 2 or 3 days ahead and stored in a screw-top jar in the refrigerator, and the salad comes washed and ready to use. Arrange the salad on individual plates and place on the table just before the guests sit down.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes


    • 2tbsp Thai fish sauce
    • 2tbsp light soy sauce
    • 2tbsp groundnut oil
    • 2tbsp groundnut oil
    • Juice of 2 limes
    • 2tsp sugar
    • 1-2tsp Bart Spices Fresh Hot Chilli
    • 2tsp Bart Spices Fresh Galangal
    • 2tsp Bart Spices Fresh Garlic
    • 2 bunches salad onions, chopped
    • 2 x 400g packs Waitrose Frozen Seafood Cocktail
    • 2 x 250g packs Waitrose Mixed Salad Leaves
    • 1 large mango peeled, stoned and diced
    • 1 pack fresh coriander, roughly chopped


    1. Prepare the dressing by whisking all the ingredients together.
    2. Heat the oil in a large wok or frying pan, add the chopped spring onions and frozen seafood and stir-fry for 5 minutes until the seafood is thoroughly cooked and the prawns have turned pink. Leave to cool then chill.
    3. Turn the salad leaves into a bowl and toss them in half the dressing. Divide the leaves between 8 plates, then top with the seafood and onions, and scatter the diced mango over the top.
    4. Drizzle the salads with the remaining dressing and garnish with chopped coriander before serving.

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    Cook's tips

    Short cuts: The Waitrose Thai, Oriental or Indian Selections in the chilled cabinet offer a choice of alternative starters that will add a touch of eastern magic. Try the Oriental Selection with a Blue Dragon Sweet Chilli dipping sauce or serve the Indian Selection with a sauce made by whizzing together mango chutney, mayonnaise and yogurt.

    Sushi from Special Order Service could also be served as an alternative starter.


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