Seafood Salad with Vietnamese Herbs

Step 1

Add two teaspoons of vegetable oil to a wok/fry pan, and stir in shallots until lightly brown.

Step 2

Add shrimp and cook for one more minute.

Step 3

In the pan, put in the squid as well as one teaspoon of ginger, and cook for three to four minutes. Add half a teaspoon of black pepper at the end.

Step 4

Transfer everything from the pan to a large bowl and add the salad mixture (except the mint and sesame seeds). Mix well.

Step 5

Add the mint, peanuts, and sesame seeds just before serving. Toss the mixture lightly. (If allowed to stand too long, the sesame seeds will become soggy and the mint will turn black).

Step 6

This step is optional, but a delicious way to serve the salad. Transfer the mixture to the pineapple boat and serve immediately with pieces of crispy rice paper.