Spicy Mixed Seafood Phu-Lae Salad
Ingredient
| Cherry Tomotoes | 50 | g |
| Onion, finely sliced | 30 | g |
| Celery, chopped | 20 | g |
| Squids, cut and blanched | 80 | g |
| New Zealand Mussels, blanched | 100 | g |
| Banana shrimp, shell removed, blanched | 100 | g |
| PHU-LAE Pineapple, wedged | 150 | g |
| Lime Juice | 1 | tbsp |
| Salt | 1 | tsp |
| Bird’s Eye Chili | 1 | tbsp |
| White Vinegar | 1 | tbsp |
| Hale’s Blue Boy Concentrated Pineapple Flavored Syrup | 4 | tbsp |
| Coriander for decoration | ||
Method
1. Mix lime juice with bird’s eye chili, salt, white vinegar and Hale’s Blue Boy Concentrated Pineapple Flavored Syrup.
2. Mix with blanched mixed seafood, Phu-Lae pineapple, cherry tomatoes, onions, and celery just to combine.
3. Put on a plate. Decorate with coriander and serve.
Remark :Ratio of concentrated syrup and other ingredients can be adjusted according to consumers preference in each region.
Source : Food News & Life,
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