Bring to boil:
1 ½ tbsp fish sauce
Juice of 2 limes
2 small fresh birdseye chillies, finely chopped
1 ½ tbsp palm sugar/brown sugar
Add and simmer uncovered for 2 minutes:
200g raw prawns, peeled and deveined
200g squid, sliced into rings or pieces
200g seafood sticks, cut into small chunks (add near the end to prevent unravelling)
Let cool to room temperature. Drain the excess liquid (can be kept in a container and used as stock/flavouring).
Finely chop together and stir into seafood:
1 small onion
Generous handful fresh coriander
1 tbsp fresh mint (if available)
1 stalk lemon grass (if available)
Place on top of lettuce leaves on a plate. Refrigerate at least 1 hour until well chilled.
Best served cold with hot Thai Pineapple Fried Rice.