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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy