Vietnamese prawn and calamari stir fry
1 piece(s), finely chopped
1 tbs, (3cm piece), peeled, thinly sliced
Fresh green chilli
1 whole, seeded, finely chopped
Calamari or squid, raw
200 g, (calamari rings)
250 g, (medium) peeled
1 medium, cut into 4cm lengths
200 g, cut into 4cm lengths
125 g, halved
200 g, shredded
White boiled rice
2 cup(s), to serve
¼ cup(s), (Vietnamese) to garnish
- Place lemongrass, ginger and chilli in a mortar and pestle and pound to a rough paste.
- Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry prawns for 2–3 minutes or until just changed colour. Transfer to a bowl. Stir-fry calamari for 1–2 minutes or until just changed colour. Transfer to bowl with prawns.
- Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Stir-fry onion for 2–3 minutes or until softened. Add beans, baby corn and 1 tablespoon water and stir-fry for 2–3 minutes or until beans are just tender. Add lemongrass mixture and cabbage and stir-fry for 1–2 minutes or until cabbage is just wilted.
- Combine juice, fish sauce and sugar in a small bowl and stir until sugar has dissolved. Add to wok with prawns and calamari and stir-fry for 1 minute or until heated through. Divide among bowls and sprinkle with mint. Serve with rice.