Variation’ For a Thai seafood salad, make a mango salsa by mixing 2 thinly sliced shallots, 1 finely diced mango, 1⁄2 finely diced English cucumber, 2 deseeded and finely chopped red chili peppers, 1 finely chopped 5 cm piece of lemon grass, 1 tablespoon fish sauce, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 2 tablespoons chopped cilantro and a pinch of superfine sugar. Toss with the seafood, 1 1⁄2 cups bean sprouts and 150 grams (5 oz) lightly cooked sliced snow peas.