Squid, washed and scored
Mussels, shelled and washed
Celery, sliced thinly
Spring onions, sliced into 2 cm length
Large tomato, sliced
Garlic, minced finely
Coriander root, chopped finely
Bird's eye chili (chili padi)
Fresh lime juice
Place squid and mussels with ready-prepared stock in a saucepan.
Bring to the boil. When cooked, remove from heat.
a mixing bowl, add the lemon juice, fish sauce, sugar, chili
sauce, chilies, coriander root and chopped garlic.
spring onions, celery, tomatoes and onion.
Adjust seasoning and serve salad warm.