This colourful salad makes a great light meal on its own. It could also be combined with other Asian dishes, such as a curry and soup, and steamed rice for something more substantial.
750g Loligo Squid, cleaned
1 bunch thin green asparagus, trimmed (see notes)
1 yellow capsicum
1 red capsicum
250g sugar snap peas
1 red shallot, finely sliced (see notes)
1 cup coriander leaves
1 cup Vietnamese mint leaves
1 cup Thai basil leaves
¼ cup vegetable oil
1½ tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon sambal oelek (see notes)
Make Chilli Marinade: combine ingredients.
Slice Squid tubes into thin strips and cut tentacles into 8cm lengths. Mix Squid through Chilli Marinade, cover and set aside for 30-60 minutes.
Meanwhile, slice asparagus, on the diagonal, into 3 or 4 pieces. Cut capsicum into thin slices the same size as squid strips. Slice sugar snap peas in half lengthways. Place asparagus, capsicum and sugar snap peas into a bowl. Strain marinade from squid over vegetables and toss well to coat.
Heat a wok over a high heat, add vegetables and marinade and stir-fry for a few minutes, until slightly softened, remove to a bowl. Add Squid to the wok, toss for a minute or so, until it just turns opaque. Add to vegetables, add shallot, coriander, Vietnamese mint and basil and toss to combine.
Arrange in a wide bowl and serve.
If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler. If red shallots are unavailable, use ½ large golden shallot.
Sambal oelek is an Asian paste of salt and chillies, a quick way to get a chilli kick into any dish, not just Asian ones; substitute 1 small red chilli finely chopped if you prefer.