Prawn and Vegetable Salad

Name: Prawn and Vegetable Salad
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Malaysia
Ingredients: 2 tablespoons oil; 2 cloves garlic, minced; 200 g (7 oz) medium fresh prawns, peeled and diced; ½ small dried squid (10 cm/4 in long), soaked in boiling water for 10 minutes; 1 bangkuang (jicama) or daikon radish (about 500 g/1 lb), peeled and cut into matchsticks; 1 bangkuang (jicama) or daikon radish (about 500 g/1 lb), peeled and cut into matchsticks; 1 bangkuang (jicama) or daikon radish (about 500 g/1 lb), peeled and cut into matchsticks; 1 medium carrot, peeled and cut into matchsticks; ⅓ cup (85 ml) chicken stock or ¼ teaspoon chicken stock granules mixed with ⅓ cup (85 ml) hot water (optional); ⅓ cup (85 ml) chicken stock or ¼ teaspoon chicken stock granules mixed with ⅓ cup (85 ml) hot water (optional); ⅓ cup (85 ml) chicken stock or ¼ teaspoon chicken stock granules mixed with ⅓ cup (85 ml) hot water (optional); ½ teaspoon white pepper; 2 tablespoons soy sauce; Lettuce leaves, to serve; Hoisin sauce, to serve (optional)

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
55 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

A family favourite during the Chinese New Year reunion dinner, when many other rich dishes are served.

Ingredients

2 tablespoons oil
2 cloves garlic, minced
200 g

Asia
Malaysia
Dinner
Low carb
High protein
Keto
Low calorie
Chinese New Year

Method

Heat the oil in a wok and stir-fry the garlic until golden brown. Add the prawns and cook until they turn pink. Then add the squid and mix thoroughly. Add the bangkuang and carrot, and cook until the bangkuang starts to soften, about 7 minutes.
Add the chicken stock and simmer, stirring from time to time, until the vegetables are soft. Season with th