Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 6.39 dollar
Difficulty level: 2 out of 4
21 Ingredients
Number of servings
4
- 125grams bean sprouts
- 4 spring onions, thinly sliced
- 75grams sugar snap peas, thinly sliced
- 1 piece cucumber, 5 cm piece, peeled and thinly sliced
- 125grams cherry tomatoes, halved
- 1 handful mint leaves
- 1 handful coriander leaves
- 2tablespoons peanut oil
- 1 clove garlic, chopped
- 1tablespoons fresh root ginger, finely chopped
- 325grams cleaned squid, cut into 1cm rings
- 8 fish balls
- 8 raw peeled king prawns
- 1 red chilli, deseeded and finely chopped
- 1teaspoons demerara sugar
- 2tablespoons Thai fish sauce
- 2 kaffir lime leaves, shredded
- 1 lime, juice only
- 1/2tablespoons sesame oil
- 1tablespoons light soy sauce
- 1teaspoons sweet chilli sauce (to serve)
Method
Step 1 of 3
Combine the bean sprouts, spring onions, sugar snaps, cucumber and tomatoes in a large serving dish, then toss in the herbs.
Step 2 of 3
Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the garlic and ginger and stir-fry for 30 seconds, then add the squid, fish balls and prawns and stir-fry for 2-3 minutes until just cooked.
Step 3 of 3
Add the chilli, sugar, fish sauce and lime leaves. Continue stir-frying for 1 minute, then toss into the salad bowl with the lime juice, sesame oil and soy sauce. Serve with sweet chilli sauce on the side.
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