- 1 tbsp olive oil
- 150g/5oz king prawns, cut in half
- 150g/5oz squid, cut into strips
- 150g/5oz crab meat
- 1 tbsp toasted sesame oil
- 2 tbsp sweet chilli sauce
- 1 tbsp Thai fish sauce (nam pla)
- 2 tbsp lime juice
- 1 tbsp clear honey
- 2 red chillies, finely sliced
- 2 tbsp chopped fresh coriander
- 1 tbsp chopped fresh mint leaves
- 2 tbsp sesame seeds
- 4 fresh kaffir lime leaves, very finely shredded
- 3 heads of chicory, leaves separated to give you approximately 30 neat 'boats' for the filling
- Heat a frying pan until hot, then add the oil and stir fry the prawns for 1-2 minutes. Then add the squid and cook for one more minute. Add the crab meat and heat through. Remove from the heat and place in a bowl.
- Combine all the other ingredients, except the chicory, and pour onto the seafood. Stir gently and leave to marinate for 30 minutes.
- To serve, drain the seafood of any excess liquid and divide the mixture between the chicory boats.