Seafood Salad

Global • Non-Vegetarian

180

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Malaysian Seafood Salad (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Malaysian Seafood Salad, known locally as 'Kerabu Seafood', is a vibrant and refreshing dish that reflects Malaysia’s multicultural culinary heritage. Combining the bounty of the sea with fresh, aromatic local herbs and vegetables, this salad is a staple in many Malaysian homes, especially in coastal regions. The dish features a medley of seafood such as prawns and squid tossed with crisp cucumber, carrots, and onions, all brought together by a zesty dressing made with lime juice, lemongrass, and a touch of 'belacan' (fermented shrimp paste) for depth. What makes this Malaysian salad stand out is its balance of flavors—spicy, tangy, and slightly sweet—derived from a blend of local ingredients like chili padi (bird's eye chili), daun limau purut (kaffir lime leaves), and fresh coriander. Served chilled, it’s the perfect lunch for Malaysia’s warm climate, offering a light yet protein-rich option that aligns with modern health-conscious lifestyles. The addition of aromatic herbs such as daun kesum (Vietnamese mint) and the traditional touch of roasted peanuts add layers of texture and taste, making every bite a celebration of Malaysia’s diverse cuisine.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: shellfish, peanuts

Ingredients(for 1 medium bowl per serving)

100g Fresh prawns (Udang, peeled and deveined)
100g Squid (Sotong, cleaned and sliced)
1 small Cucumber (Sliced thinly)
1 medium Carrot (Julienned)
1/2 Red onion (Sliced thinly)
2 Bird's eye chili (Cili padi, sliced)
1 stalk Lemongrass (Serai, finely chopped)
2 Kaffir lime leaves (Daun limau purut, finely sliced)
2 tbsp Fresh coriander (Chopped)
1/2 tsp Belacan (shrimp paste) (Lightly toasted) - optional
2 tbsp Lime juice (Freshly squeezed)
1 tbsp Roasted peanuts (Crushed) - optional
To taste Salt
1/2 tsp Sugar (Optional, can use stevia) - optional

Instructions

1
Bring a pot of water to a boil. Blanch prawns and squid separately until just cooked (about 2-3 minutes each). Drain and set aside to cool.
5 minutes
Do not overcook seafood; it should remain tender.
2
Prepare the vegetables: Slice cucumber, carrot, and red onion thinly. Place into a large mixing bowl.
5 minutes
Use a mandoline for even, thin slices.
3
Add sliced cili padi, chopped lemongrass, and finely sliced kaffir lime leaves to the bowl.
2 minutes
Remove the tough outer layer of lemongrass before chopping.
4
Prepare the dressing: In a small bowl, mix lime juice, belacan (if using), a pinch of salt, and sugar or stevia. Stir until well combined.
3 minutes
Toast belacan briefly for a richer flavor.

Why This Dish is Healthy

Seafood Salad is an ideal healthy lunch choice because it utilizes fresh, unprocessed ingredients and is naturally low in calories and saturated fat. The abundance of raw vegetables provides fiber, which aids digestion and helps maintain fullness. Using herbs and lime for flavor instead of heavy dressings keeps sodium and calorie levels in check, supporting weight management and heart health.

This Malaysian Seafood Salad is low in calories and rich in lean protein from fresh prawns and squid, making it perfect for a balanced diet. The salad is packed with vitamins A and C from carrots and cucumber, while herbs like lemongrass and kaffir lime leaves add antioxidants. The use of lime juice boosts vitamin C content, and roasted peanuts offer healthy fats and dietary fiber. Minimal oil and the absence of santan (coconut milk) keep fat content low.

Pro Tips

💡Tip 1: Blanch seafood just until opaque for best texture.
💡Tip 2: Use freshly squeezed lime juice for the brightest flavor.
💡Tip 3: Slice herbs and vegetables as thinly as possible for even flavor distribution.