Two of our favourite seafood staples married together with Asian influence for lovers of contemporary Australian cuisine.

Ingredients

400g fresh whole calamari 12 whole medium size green prawns Ginger & Chilli Oil Asian herbs – Coriander, Thai basil, Vietnamese mint 2 spring onions 1 Lebanese cucumber 100g bean shoots 1 avocado 20g toasted peanuts 20g sesame seeds Dressing: 30ml lime juice 30ml rice wine vinegar 30ml fish sauce 30g palm sugar Ginger and Chilli Oil (Prawn & Calamari Marinade): 5g fresh green chilli 5g peeled garlic 5g fresh peeled ginger 50ml vegetable oil

Method

1. Start with preparing the salad. Pick asian herbs into a bowl of cold water. Cut spring onion into 3cm batons and slice lengthways, add to herbs and drain. Spin in salad spinner. Wash bean shoots, pick off end root and set aside. 2. Dry roast (at 180 deg celsius) sesame seeds and peanuts, separately, until golden brown. Chop peanuts and add to sesame seeds. 3. To make the dressing, first make a dry caramel with palm sugar. Add vinegar, lime juice and fish sauce. When caramel is dissolved, remove from heat. Leave to cool. 4. Clean and score calamari. Keep tentacles also. Peel and de-vein prawns, leaving tail on. Add to calamari. 5. Puree chill, ginger, garlic and oil together until smooth. Pour over prawns and calamari and leave to marinate for a few minutes. 6. Lay herb mix down on the plate first then, scatter the bean shoots and lay slices of avocado. Sprinkle with peanut and sesame mix and dress. 7. Pan-fry the prawns and calamari, turning to cook on both sides. 8. Arrange the calamari and then the prawns on top of the salad and serve. Recipe provided by: