Squid and green papaya salad | Women's Weekly Food
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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
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