World Cuisine

  • 125 g (4 oz) bean sprouts
  • 4 spring onions, thinly sliced
  • 75 g (3 oz) sugar snap peas, thinly sliced
  • 5 cm (2 inch) piece cucumber, peeled and thinly sliced
  • 125 g (4 oz) cherry tomatoes, halved
  • handful of mint leaves
  • handful of coriander leaves
  • 2 tablespoons groundnut oil
  • 1 garlic clove, chopped
  • 1 tablespoon finely chopped fresh root ginger
  • 325 g (11 oz) cleaned squid, cut into 1cm (½ inch) rings
  • 8 fish balls
  • 8 raw peeled king prawns
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon demerara sugar
  • 2 tablespoons Thai fish sauce (nam pla)
  • 2 kaffir lime leaves, shredded
  • juice of 1 lime
  • ½ tablespoon sesame oil
  • 1 tablespoon light soy sauce
  • sweet chilli sauce, to serve

Combine the bean sprouts, spring onions, sugar snaps, cucumber and tomatoes in a large serving dish, then toss in the herbs.

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.

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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