Vietnamese squid and prawn salad with mint
If you love the fresh, clean flavours of Vietnamese food, this salad will become a star of your repertoire. The ingredients list is long, but it's simplicity itself to make
Preparation time: 30 minutes
Cooking time: 5 minutes
Serves: 4
For the dressing:
2 small red chillies, seeds removed and finely chopped
2 garlic cloves, peeled and finely chopped
2.5cm (1in) piece root ginger, peeled and finely chopped
1 stick lemongrass, outer leaves removed and finely chopped
3tbsp Thai fish sauce
juice 2 limes
1tsp light brown soft sugar
For the salad:
2 medium squid, cleaned
200ml (7fl oz) groundnut or other flavourless oil
200g (7oz) cooked peeled prawns
3 shallots, peeled, halved and thinly sliced
1?2 Chinese cabbage, finely shredded
2 carrots, peeled and cut into fine strips
4 spring onions, finely sliced
1?2 cucumber, peeled, deseeded and cut into fine shreds
1tbsp mint leaves, roughly chopped
1tbsp coriander leaves, roughly chopped
50g (2oz) natural roasted peanuts, roughly chopped
1 Place all the ingredients for the dressing in a bowl and mix well.
2 Score the squid on the inside of the sac. Brush with oil, then season with plenty of salt and pepper, and fry in a hot pan, scored side down, for 30 seconds. Turn over and remove as soon as it curls up. Slice the squid into strips and place it, with the prawns, in the dressing to marinate.
3 Heat the groundnut oil in a small pan and, when very hot, add the shallots and cook until brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
4 To serve, place the cabbage, carrots, spring onions and cucumber in a large bowl along with the squid, prawns, dressing and herbs. Divide between four plates. Scatter the crispy shallots and peanuts over the top.
Per serving: 518cals, 43g fat, 7g saturated fat, 12g carbohydrate
Cooking with herb recipes:
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Southern Indian chicken curry
Punchy basil salsa
Creamy tarragon dressing
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