Name: Squid and green papaya salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cup (500ml) fish stock; 1 cup (250ml) water; 2/3 cup (80ml) lime juice; 2 tablespoon fish sauce; 1 tablespoon vegetable oil; 1/2 medium green papaya (500g), cut into matchsticks; 1/2 small_piece small pineapple (450g), sliced thinly lengthways; 1 cup fresh coriander sprigs, loosely packed; 2 fresh long red chillies, sliced thinly; 1/4 cup (35g) unsalted roasted pistachios, coarsely chopped; 800 gram baby squid hoods, sliced thinly

Ingredients

2 cup (500ml) fish stock

1 cup (250ml) water

2/3 cup (80ml) lime juice

2 tablespoon fish sauce

1 tablespoon vegetable oil

1/2 medium green papaya (500g), cut into matchsticks

1/2 small_piece small pineapple (450g), sliced thinly lengthways

1 cup fresh coriander sprigs, loosely packed

2 fresh long red chillies, sliced thinly

1/4 cup (35g) unsalted roasted pistachios, coarsely chopped

800 gram baby squid hoods, sliced thinly

Method

1.Combine stock and the water in large saucepan, bring to the boil.

2.Meanwhile, combine juice, sauce and oil in large bowl, add papaya, pineapple, coriander, chilli and nuts, mix gently to combine.

3.Add squid to stock mixture, cook until squid is changed in colour, drain. Add hot squid to salad mixture and toss to combine. Serve immediately

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Ingredients

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