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🍽️ Fruity Squid Salad

580 kcal · 30 min · 4 servings

Ingredients

• 200 g deep-sea shrimp (raw, ready-to-cook peeled)
• 150 g small squid tubes (ready-to-cook)
• 1 clove garlic
• 2 tbsp oil (for frying)
• 1 ripe mango
• 80 g snow peas
• 50 g bean sprouts
• juice of 1 lemon
• 3 tbsp sweet chili sauce
• 1 tbsp fish sauce
• 3 tbsp sesame oil
• 2 tbsp chopped coriander leaves

Instructions

1. 1. Cut the squid tubes open lengthwise.
2. 2. Score a cross-hatch pattern into the inside of the squid tubes.
3. 3. Cut the squid into small pieces.
4. 4. Butterfly the shrimp by cutting along their backs.
5. 5. Remove the black vein from the shrimp.
6. 6. Slice the garlic into thin pieces.
7. 7. Heat oil in a pan.
8. 8. Fry the squid and shrimp together with the garlic in the hot oil.
9. 9. Fry the seafood for 1 to 2 minutes.
10. 10. Remove the squid and shrimp from the pan and set them aside.
11. 11. Peel the mango.
12. 12. Cut the flesh away from the mango pit.
13. 13. Cut the mango flesh into thin strips.
14. 14. Bring salted water to a boil.
15. 15. Blanch the snow peas in the boiling salted water for 2 to 3 minutes.
16. 16. Shock the snow peas immediately in cold water.
17. 17. Slice the snow peas diagonally into thin strips.
18. 18. Wash the soybean sprouts.
19. 19. Drain the squid, shrimp, and snow peas in a sieve.
20. 20. Whisk together the lemon juice, fish sauce, chili sauce, and oil to make a dressing.
21. 21. Place all salad ingredients in a bowl.
22. 22. Toss the salad ingredients with the dressing.
23. 23. Plate the salad on dishes.
24. 24. Sprinkle the salad with coriander.
25. 25. Serve the salad.

Nutrition per serving

• kcal: 580
• Protein: 38 g · Fett/Fat: 29 g · Carbs: 40 g