Place squid and mussels with ready-prepared stock in a saucepan.
Bring to the boil. When cooked, remove from heat.
In
a mixing bowl, add the lemon juice, fish sauce, sugar, chili
sauce, chilies, coriander root and chopped garlic.
Mix
the seafood.
Add
spring onions, celery, tomatoes and onion.
Adjust seasoning and serve salad warm.
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