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Photo of Asian-style seafood salad by WW

Asian-style seafood salad

6
Points®
Total Time
30 min
Prep
25 min
Cook
5 min
Serves
4
Difficulty
Moderate
Fresh seafood, fresh herbs and fresh vegetables, this seafood salad is definitely one that will be made again and again!

Ingredients

Dry rice noodles

100 g, stick variety

Snow peas

150 g, halved diagonally

Brown sugar

1 tbs

Fish sauce

1 tbs

Lime juice

2 tbs

Garlic

1 clove(s), crushed

Sunflower oil

1 tbs, or canola oil

Calamari or squid, raw

300 g, halved lengthways

Cooked peeled prawns

600 g

Red onion

1 small, thinly sliced

Lebanese cucumber

1 medium, deseeded, cut into matchsticks

Mixed salad leaves

2 cup(s), (60g)

Bean sprouts

1 cup(s), (80g)

Fresh mint

⅓ cup(s)

Fresh coriander

⅓ cup(s)

Fresh red chilli

1 whole, deseeded, thinly sliced

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place noodles and snow peas in separate heatproof bowls. Cover with boiling water and set aside for 3–4 minutes or until just tender. Drain. Combine noodles and snow peas in a large bowl.
  2. Meanwhile, whisk sugar, fish sauce, juice, garlic and oil in a small bowl until combined. Set dressing aside.
  3. Using a sharp knife, score the inside of the squid in a crisscross pattern. Cut into 4cm pieces. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook squid, turning, for 1–2 minutes or until just cooked through.
  4. Add squid, dressing, prawns, onion, cucumber, salad leaves, bean sprouts, mint, coriander and chilli to noodle mixture and toss gently to combine. Serve.

Notes

TIP: You can use 300g cleaned baby octopus instead of squid. Squid hoods are available from the seafood counter of most supermarkets or from your local fishmonger.

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