Simple Seafood Salad with Kimchi Chilli Sauce

Lightly blanched seafood tossed in Mama Kim’s bold, tangy chilli sauce — simple, fresh, and full of heart.

Ingredients (2 servings):

• 100g prawns or squid, cleaned and sliced
  

• 2 tsp Kimchi Chilli Sauce (adjust to taste)
  

• ½ tsp olive oil
  

• 1 tsp lemon juice or rice vinegar
  

• A few coriander leaves or chopped spring onion, for garnish
  
  

Optional Add-ins (for colour and texture):

• Thinly sliced celery
  

• Thinly sliced red onion
  

• Thin strips of fresh red chilli
  

• Julienned yellow capsicum or apple
  
  

Instructions:

1. Bring water to a boil. Lightly blanch the seafood for 30–60 seconds. Rinse in cold water and drain well.
   

2. In a bowl, mix Kimchi Chilli Sauce, sesame oil, and lemon juice.
   

3. Add seafood and any optional veggies. Toss gently to coat.
   

4. Plate and garnish with herbs. Chill briefly or serve fresh.
   
   

Tips:

• Keep it light and don’t overpower the seafood.
  

• If using onion, soak in cold water for 5 minutes to reduce sharpness.