Name: Green mango and squid salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 1 green mango, peeled, shredded (see tip); 250 gram baby cucumbers, thinly sliced; 200 gram grape tomatoes, squashed; 1 bunch vietnamese mint leaves, leaves picked; 1 bunch thai basil, leaves picked; 1/2 bunch coriander, leaves picked; 3 green onions, shredded; 1/4 cup roasted salted peanuts, chopped; 500 gram cleaned squid tubes; 2 tablespoon fish sauce; 2 tablespoon peanut oil; fried eschalots, to serve; Peanut dressing; 1 thai red chilli, finely chopped; 1 clove garlic chopped; 1/4 cup lime juice; 1 1/2 tablespoon fish sauce; 1 tablespoon peanut oil; 1 tablespoon palm sugar; 1 tablespoon grated ginger; 1 tablespoon soy sauce

Green mango and squid salad

This delicious and fresh green mango and squid salad is perfect for dinner tonight! Light, healthy and full of authentic Asian flavour - you simply can't go wrong!

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Serves 4

Prep

25M

Cook

Total

30M

Ingredients

1 green mango, peeled, shredded (see tip)

250 gram baby cucumbers, thinly sliced

200 gram grape tomatoes, squashed

1 bunch vietnamese mint leaves, leaves picked

1 bunch thai basil, leaves picked

1/2 bunch coriander, leaves picked

3 green onions, shredded

1/4 cup roasted salted peanuts, chopped

500 gram cleaned squid tubes

2 tablespoon fish sauce

2 tablespoon peanut oil

fried eschalots, to serve

Peanut dressing

1 thai red chilli, finely chopped

1 clove garlic chopped

1/4 cup lime juice

1 1/2 tablespoon fish sauce

1 tablespoon peanut oil

1 tablespoon palm sugar

1 tablespoon grated ginger

1 tablespoon soy sauce

Method

1.In a large bowl, toss mango, cucumber, tomatoes, herbs, onion and peanuts. Set aside.

2.Make peanut dressing: In a small jug, combine all ingredients, mixing until sugar dissolves. until well combined.

3.Split squid tubes open and score in a criss-cross pattern. Slice into strips. Toss in fish sauce.

4.In a wok or large frying pan, heat oil on high. Cook squid in 3 batches, 12- minutes each, until tender and starting to brown.

5.Toss salad with dressing. Serve topped with squid and fried eschalots.

If green mango is unavailable, use an under-ripe mango or papaya.
Note

Woman's Weekly Food

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