Vietnamese Seafood Salad
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- Aromatics: Heat 2 tsp vegetable oil in a wok or frying pan over medium heat. Stir-fry the shallots until lightly brown.
- Shrimp: Toss in the shrimp and cook for 1 minute.
- Squid & Spice: Add the squid and 1 tsp ginger. Cook for 3 to 4 minutes. Stir in the ½ tsp black pepper at the very end, then remove from heat.
- Combine Base: Transfer the warm seafood mixture into a large bowl. Add the veggie/fruit mix, chilies, sugar, salt, and lime juice. Mix everything thoroughly.
- Garnish & Toss: Just before serving, gently toss in the mint, peanuts, and sesame seeds.
- Platter: Divide the salad into the hollowed-out pineapple boats. Serve immediately alongside the shards of crispy, BBQ-toasted rice paper.
- Timing is Everything: Do not add the mint and sesame seeds early. If left to sit, the sesame seeds will lose their crunch and the mint leaves will oxidize and turn black.
- Prep Ahead: You can chop the vegetables and hollow out the pineapple hours in advance. Keep the veggies chilled in the fridge so they stay extra crunchy.
- Texture Contrast: The contrast between the warm, tender seafood and the cold, crisp mango and papaya is what makes this dish spectacular.