This Thai-Lao seafood salad has a perfect balance of sour, spicy and sweet.
It can be served as an appetizer or main course. You can prepare the salad in advance but be sure to add the dressing and seafood right before serving—this is the key to keeping the vibrant flavors.
You can customize the taste to your liking.

Recipe serves 3-4
15 Extra large shrimp-peeled and deveined
1 Large squid-scored and sliced
2-3 Tremella or snow mushroom-soaked

For marinated vegetables:
1/2 Onion-sliced
1/2 Bell pepper-sliced
1 Small carrot-shredded
1/2 Tsp salt
1/2 Tsp sugar
1/2 Tbsp vinegar
Combined all ingredients and set aside for 10 minutes.

For dressing:
1 1/2 Tbsp Thai chili paste-nam prik pao
1 Tsp sugar or to taste
3 1/2 Tbsp fish sauce
3 Tbsp fresh lime juice
5 Fresh chilies-chopped
1 Lemon grass-thin sliced

Dressing without Thai chili paste:
1 1/2-2 Tbsp sugar
3 1/2 Tbsp fish sauce
3 Tbsp fresh lime juice
5 Fresh chilies or to taste
1 Lemon grass

I used Three Crabs brand fish sauce for all my recipes that calls for fish sauce. It’s a little more expensive but it really makes your food taste so much better.