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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	15		unshelled	-	-	-	-
squid	2		cut	-	-	-	-
mango	1		cut	-	-	-	-
red onion	1		chopped	44.0	10.274000000000001	1.21	0.11
string bean	1	cup	semi-cooked cut	-	-	-	-
lime	1			-	-	-	-
red chile	1		seeded sliced	-	-	-	-
green onion	2	stalks	chopped	6.48	1.3776	0.2328	0.1128
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
coconut milk	1	cup		552.0	13.296	5.496	57.216
fish sauce	2	teaspoons		4.2	0.4368	0.6072	0.0012
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.