Grilled Seafood With Green Mango Salad - cooking recipe

Ingredients

8 oz squid bodies
1 lb large shrimp, peeled and deveined, tails intact
1 lb cleaned baby octopus, halved lengthwise
1 large green mango, cut into matchsticks
7 oz mizuna (Japanese mustard)
8 oz cherry tomatoes, halved
4 oz snow pea sprouts
1 cup loosely packed fresh Vietnamese mint leaves
None None FOR THE LEMONGRASS DRESSING
2 None fresh small red Thai chili peppers, seeded and finely chopped
2 tbsp fish sauce
1 tbsp grated palm sugar or brown sugar
1/3 cup peanut oil
1/4 cup finely chopped fresh lemongrass
1/4 cup lime juice

Preparation

For the lemongrass dressing, whisk all the ingredients in a medium bowl.
Cut the squid down the center to open it out. Score the inside in a diagonal pattern. Cut it into 2-inch squares. Combine the squid, shrimp and octopus in a large bowl with half of the dressing. Cover and refrigerate for 2 hours.
Cook the seafood, in batches, on a heated oiled grill pan (or on the grill) until browned.
Combine the seafood, remaining ingredients and remaining dressing in a large bowl. Toss gently to combine.