Seafood Salad with Tamarind Dressing

I have developed a taste for Wellington. On recent visits, I found the diversity and quality of the cafes and restaurants impressive - the locals are spoilt for choice.

Poach raw seafood gently in fish stock, until cooked. Cool, then cut into bite-size pieces. You could use Martin Bosley's Palm Sugar Dressing from the City Market to replace the tamarind dressing.

Dressing

3 Tbsp	Lime juice
3 Tbsp	Fish sauce
3 Tbsp	Palm sugar
1 Tbsp	Tamarind paste

Salad

1 piece	Fresh ginger, 4cm, peeled and julienned
1 Tbsp	Lemongrass, diced
4	Shallots, diced
400 g	Seafood, mixed, cooked - hapuku, mussels, prawns (Main)
3	Kaffir lime leaves, julienned
1	Long red chilli, seeded and diced
⅓ cup	Fresh coriander
⅓ cup	Mint leaves

Directions

1. Whisk the ingredients for the dressing.
2. Gently combine the salad ingredients in a bowl. Drizzle with the dressing and gently toss.
3. Serve in individual salad bowls or cocktail glasses.