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Fresh seafood salad with tangy dressing Recipe

Yusheng is a seafood feast lit by sparks of stray light on silky white squid, lime-tinged crystalline prawns
and freshly filleted sweet fisha salty, fresh combination of aromas, colours, textures and flavours. I temper
this feast of the senses with a nutty and truffle-like dressing balanced with special Shaoxing rice wine that
has the surprising raisin-like perfume of a rich port wine.
Ingredients :
6 fresh medium squids (300 g/10 oz total)
300 g (10 oz) fresh sashimi grade fish fillets (salmon, tuna or white fish)
300 g (10 oz) fresh medium prawns, peeled and deveined, tails left on
1/

cup (125 ml) fresh lime juice

100 g (1 cup) snowpeas, trimmed and sliced in half lengthwise

10 asparagus spears, tough ends trimmed
1 stalk celery, thinly sliced diagonally
1 red bell pepper, cut in half, cored, deseeded and sliced
20 g (1/2 cup) dried woodear or cloud ear fungus, soaked in hot water until soft, hard bits trimmed, drained well
1 teaspoon grated lime rind
SESAME LIME DRESSING
3/

cup (200 ml) Chicken Stock

2 tablespoons Shaoxing rice wine

1 tablespoon fine granulated sugar
11/2 teaspoons sesame oil
1 tablespoon oyster or mushroom oyster sauce
2 teaspoons Worcestershire sauce
1 teaspoon fresh lime juice
1/

teaspoon salt, or to taste

1/

teaspoon ground white pepper

DIPPING SAUCE
1/

cup (60 ml) fresh lime juice

1 teaspoon sugar
1 teaspoon bottled sweet chilli sauce
2 kaffir lime leaves, cut into thin shreds
Method :
1. Prepare the Chicken Stock.
2. Rinse the squids, pull the heads and innards from the tubelike bodies. Discard the heads but retain the tentacles, and remove the beak
from the mouth. Clean the body tubes, removing and discarding the long, thin cartilage inside. Halve each tube lengthwise and rinse
the inside well. Using a sharp knife, score the flesh on the inside by making diagonal criss-cross slits across the surface, then slice into
bite-sized pieces. Half-fill a saucepan with water and bring to a boil. Poach the squid pieces in the boiling water for about 1 minute,
then remove and immediately plunge into a bowl of iced water to stop the cooking process. Set aside.
3. Place the fish fillets and prawns in a bowl and pour the lime juice over them. Refrigerate for 15 minutes, turning over once. Remove
from the refrigerator and drain off the lime juice. Slice the fish fillets into bite-sized strips. Place all the seafood in a platter and
refrigerate until ready to serve.
4. Half-fill a saucepan with water and bring to a boil. Blanch the snowpeas and asparagus separately for about 1 minute each. Remove
from the heat and immediately plunge into iced water to stop the cooking process. Drain well and refrigerate together with the other
vegetables, until ready to serve.
5. To prepare the Sesame Lime Dressing, combine all the ingredients in a bowl and mix well.
6. Make the Dipping Sauce by mixing all the ingredients until the sugar is dissolved. Divide into several tiny dipping bowls.
7. To serve, arrange the seafood and vegetables on a large platter and scatter the grated lime rind over the fish pieces. Place the platter
with the bowl of Sesame Lime Dressing in the centre of the dining table and tiny bowls of Dipping Sauce around them. Provide each
guest with a pair of chopsticks and a small side plate. Begin by pouring the Sesame Lime Dressing over the salad, then invite your
guests to toss the ingredients all at once using their chopsticks for health and prosperity.
SERVES : 6
PREPARATION TIME : 1 hour 30 mins

COOKING TIME : 5 mins

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