This recipe features a small amount of hot chili peppers which are packed with vitamins C and A.
1/4 cup lime juice
2 tbsp fish sauce
1 tbsp brown sugar
1/2 lb. squid
1/2 lb. scallops
2 tbsp vegetable oil
1-1/2 cups cucumber, chopped into slivers
1/2 cup red onion, chopped into slivers
1/2 cup green onion, minced
2 tbsp Thai or other hot red chili pepper, minced
2 heads Boston lettuce
Step 1: Combine the lime juice, fish sauce and brown sugar and set aside.
Step 2: Clean the squid and separate the tentacles from the body. Slice the body into 1/2" strips. Rinse the scallops.
Step 3: Over high heat, add vegetable oil to a large sauté pan. When the oil sizzles, add the squid and scallops and sauté for about 5 minutes, turning intermittently to colour both sides. Set aside and let cool.
Step 4: Toss together the cucumber and red onion slivers; in a separate bowl, mix together minced green onion and hot chili peppers.
Step 5: Using 4 serving dishes, place 4 or 5 lettuce leaves in each dish. Layer the cucumber and red onion mix over the lettuce, followed by the squid and scallops. Sprinkle with the green onion and chili pepper mix and drizzle dressing over top. Garnish each serving with half a lime.