Thai style spicy seafood salad

Heat oil in a wok. Add the peeled and deveined shrimp and the cut squid and stir on high heat until the shrimp turns pink. Take it out and let it cool so it does not warm the salad.

For the dressing, combine 2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp water, 1 smashed garlic clove, 1 tsp sugar and 1.5 tbsp lemongrass.

Roll the hot chilies and crush them with the back of the knife so the seeds stay inside, and add them with diced cilantro.

Let the dressing sit about 10 minutes so the liquid infuses with the lemongrass and chilies. The longer the chilies sit, the spicier it gets.

Combine the shredded cabbage, chopped tomato, cucumber, onion and pineapple.

Pour off any liquid the cooled seafood has released so it does not dilute the dressing, then add the seafood to the vegetables.

Add the Thai basil and mint right before serving, pour in the dressing and toss.