Vietnamese Seafood Salad

From the red bridge cooking school, hoi-an, vietnam. if you don't have green papaya, you can use green mango, or lotus root, or carrot, or cucumber.

Stir fry shallots in oil until lightly brown , add prawns and cook for 1 minute.

Add squid and ginger and continue to cook 3-4 minutes , add black pepper at the end and remove from heat into a large bowl.

Add the papaya and chilli together , add to the seafood mixture.

Combine the sugar , salt and juice together until dissolved.

Pour over the salad and mix well.

Just before serving , add the toasted sesame seeds and mint , toss lightly , serve with crispy rice paper or prawn crackers.

vegetable oil, shallot, prawns, squid, gingerroot, black pepper, papaya, red chilies, sugar, salt, limes, juice of, mint, toasted sesame seeds