Because their red stripes are so pretty, I am specifying tiger prawns to contrast with the snowy whiteness of the squid.
- 300 g (10 oz) tiger prawns
- 300 g (10 oz) squid tubes
- 4 fresh kaffir lime leaves
- 2 stems lemongrass
- 1 teaspoon salt
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 2 teaspoons palm sugar
- 1 teaspoon crushed garlic
- 1 teaspoon finely chopped tender ginger
- 4 tablespoons finely sliced spring onions
- 6 sprigs fresh mint
- 3 sprigs fresh coriander
- 3 fresh red chillies, finely sliced
- soft lettuce such as oak leaf
- lime wedges for serving
Shell the prawns, leaving the tails on. Slit the curve of the back and remove the tract. Cut the squid tubes open and rinse well. Score the inner surface with diagonal cuts, holding the knife at a 45-degree angle. Cut into bite-sized pieces about 5 cm (2 in) square.
Put the lime leaves, lemongrass and salt into a saucepan with about 750 ml (24 fl oz/3 cups) water and bring to a boil. Simmer for 5 minutes to flavor the water. Drop in the squid and as soon as the pieces curl and become white and opaque, lift them out with a slotted spoon. This should take less than a minute. Do not overcook or the squid will toughen. Add the prawns to the same water and cook only until they become opaque and the stripes are red. Lift out and combine with the squid in a bowl. Combine the fish sauce, lime juice, palm sugar, garlic and ginger. Toss the seafood in the dressing. Add the spring onions, mint, coriander and chillies. Toss lightly, arrange on the lettuce leaves and serve at room temperature. Garnish each serving with a wedge of lime.