Mixed Seafood Salad
Mixed Seafood Salad
INGREDIENTS:
250g cleaned baby squid
250g shelled & deveined prawns
1 tbsp oil
2 handfuls of mixed greens
4 spring onions, sliced
1/2 cup mint leaves
1/2 cup coriander leaves
1 red chilli, sliced (hint: try using one of these nifty utensils)
4 tbsp Anchor Asian Vinaigrette
METHOD:
- Score the squid with a sharp knife and cut in half.
- Mix with prawns and toss in oil.
- Cook on high heat in wok or on the barbeque till ready.
- Place in a bowl with the salad ingredients.
- Add Vinaigrette and mix to cover.
- Serve immediately.
Recipe courtesy of Anchor Foods
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