Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons sesame oil
- 16 whole medium green prawns, peeled, deveined, tails intact
- 1tablespoons fish sauce
- 300grams squid hood, cleaned
- 2teaspoons red chilli, chopped
- 1/2 bunch mint, leaves picked
- 3 spring onions, shredded
- 2 limes, rind finely grated and juiced
- 180grams baby leaves with beetroot
- 1/3 cup vegetable oil
- 1 bunch thai basil, leaves picked
- 2teaspoons brown sugar
- 1/2 cup panko breadcrumbs
Nutrition per serving
1930kJ / 460Cal
1930 Kilojoules or 460 Calories
22% of daily energy intake*
Protein
8.5grams
Fat
25.8grams
Carbs
17.5grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cut down one side of the squid hood and open out flat. Cut into thin strips. Set aside.
Step 2 of 5
Heat 2 tbs of vegetable oil in a frying pan over medium heat. Add panko crumbs and cook, stirring frequently, for 10 minutes or until golden. Remove from heat and stir in rind. Transfer to a plate and spread out to cool.
Step 3 of 5
Combine 1 tbs vegetable oil, lime juice, fish sauce, sesame oil, sugar and chilli in a jar. Secure lid and shake well. Set aside.
Step 4 of 5
Heat remaining oil in a frying pan over high heat. Add prawns and cook for 3-4 minutes or until just cooked through, turning once. Transfer to a plate. Add half the squid to pan. Toss frequently for 2-3 minutes or until just cooked through. Repeat with remaining squid.
Step 5 of 5
Combine baby leaves, herbs and onion on a platter. Top with seafood, lime crumbs and drizzle with chilli dressing.
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