Seafood Salad with Fragrant Herbs from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• juice of 1-2 limes
• 4 fresh red chillies, seeded and cut into slivers
• fresh coriander sprigs, to garnish
• 30 ml/2 tbsp Thai fish sauce
• 30 ml/2 tbsp chopped spring onions (scallions)
• 12-15 fresh mint leaves, coarsely torn
• 30 ml/2 tbsp fresh coriander (cilantro) leaves
• 250 ml/8 fl oz/1 cup fish stock or water
• 350 g/12 oz squid, cleaned and cut into rings
• 12 scallops
• 50 g/2 oz cellophane noodles, soaked in warm water for 30 minutes
• 12 raw king prawns (jumbo shrimp), peeled, with tails intact
• 2 kaffir lime leaves, finely shredded
• 2 shallots, thinly sliced
• ½ cucumber, cut into thin batons
• 1 lemon grass stalk, finely chopped