Asian-style seafood salad
6
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
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