We laid down the beat with grilled calamari, shrimp and mussels marinated with a dash of fish sauce, a sprinkle of turmeric and a generous squeeze of lime. Topped with a zesty, herby salsa verde, crisp, thinly sliced fennel, tomato wedges and baby potatoes, it’ll carry you to a breezy beachside with every bite.
Ингредиенты
- 1 cup (30 g) Thai basil leaves
- 1 cup (30 g) cilantro leaves
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) water
- 1 green onion, cut into chunks
- 2 lb (900 g) mussels, cleaned
- 1/2 lb (225 g) medium shrimp (31–40), peeled and deveined
- 4 small calamari, cleaned
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) lime juice
- 2 tsp (10 ml) fish sauce (nuoc-mam)
- 2 tsp turmeric
- 1 fennel bulb, thinly sliced on a mandoline
- 2 cups (400 g) new potatoes, cooked
- 2 green onions, sliced
- 1 tomato, cut into wedges
- Thai basil leaves
Инструкция
- In a food processor, purée all the ingredients. Set aside.
