• 65 m
  • Medium

Serves 4


  • 400g vannamei shrimps
  • 400g squid tube
  • 2 cloves garlic (crushed)
  • 1 red chilli (finely chopped, seeds removed)
  • 1 tbsp fish sauce
  • ½ tspn crushed black pepper
  • 2 tspn olive oil
  • 1 onion (chopped)
  • 3 stalks lemon grass (sliced, only use thick part, remove outer leaves)
  • 1.5 litres fish or chicken stock
  • 1 large tomato (sliced)
  • 150g fresh or canned pineapple
  • 1 tbsp Fish sauce
  • 2 tbsp tamarind juice
  • 1 tbsp sugar
  • ½ tspn sea salt
  • 100g bean sprouts
  • ½ cucumber, cut into sticks, for garnish
  • 20 coriander leaves, for garnish

Instructions / directions

  1. Pour the ingredients for the marinade in a bowl and mix well. Add the squid and prawns. Cover the bowl and set in the fridge for 1 hour.
  2. Pour olive oil into a wok or deep-bottomed saucepan on a medium heat. Add the onion and lemon grass and fry for about 2 minutes until coloured. Add the stock, tomato and pineapple. Mix well.
  3. Add the fish sauce, tamarind juice, sugar and salt. Increase the heat and add the squid and shrimps with the marinade and boil for 2-3 minutes.
  4. Finally, add the bean sprouts. Season to taste with more fish sauce and tamarind juice if required. Serve in a bowl with coriander leaves and cucumber sticks as a garnish.

This recipe is brought to you by Miramar

Miramar offers fish and shellfish for every situation – from everyday food to food for special occasions. Miramar’s business concept is to produce new user-friendly products that are suitable for our consumers.

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