Thai Spicy Seafood Salad

Ingredients:
Squid ~ clean/cut crisscross
Muscle ~ clean
Prawn ~ shelled/devine
Fish fillet ~ sliced

Sauce/Herbs
2 tbsp lime juice
1 tbsp fish sauce
1 tsp Thai chili paste (Tom Yam)
1 tsp palm sugar
3 bird's eye chili ~ sliced
1 clove garlic ~ sliced
1 shallot ~ sliced
1 stalk lemongrass ~ sliced
4 Kafir lime leaves ~ sliced
1/4 large onion ~ sliced
1 tomato ~ sliced into strips
1 stalk spring onion ~ cut 5cm
1 coriander ~ chopped

Herbs for blenching seafood
3 stalk lemongrass ~ bruised
5" galangal ~ bruised
5 Kafir lime leaves
3 shallots ~ bruised

Directions:

1. A pot of water, add the herbs & boil on medium heat for about 3 mins.  Add the salt & used strainer scoop out the herbs.  Blench the seafood for about 30 sec & put seafood into ice-cold water to stop from overcooking.
2. Prepare the sauce/herbs ingredients in a bowl & add the blenched seafood.   Mix all together & serve.  It's can serve with steam white rice or eat by itself.