Sticky squid balls recipe

Ingredients

• 2 chicken stock cubes
• 400 g sugar snap peas
• ½ a Chinese white cabbage
• 2 fresh red chillies
• 200 g tenderstem broccoli
• 2 bok choi
• 1 bunch of radishes
• 1 thumb-sized piece of ginger
• 1 tbsp fish sauce
• 2 tbsp low-salt soy sauce
• 4 nests of egg noodles
• 2 limes

• 225 g fresh squid, gutted and cleaned
• ½ a bunch of fresh coriander
• 1 tbsp sesame oil
• 225 g large raw peeled tiger prawns
• Sweet chilli sauce
• 1 tbsp sesame seeds

1. Pour 1.5 litres of boiling water into the large pan and crumble in the stock cubes.
2. Slice the sugar snaps, cabbage and 1 chilli in the processor, then tip into a large bowl.
3. Trim the ends off the broccoli, quarter the bok choi and add both to the bowl, along with the radishes.
4. Finely grate half the peeled ginger and finely slice half a chilli, then add both to the stock with the fish and soy sauces, and cover with a lid.
5. Swap to the bowl blade, add the remaining chilli and ginger, the squid (pat dry with kitchen paper first), coriander stalks, salt and pepper, then blitz to a paste, using a spatula to scrape the mixture from the sides after a minute.
6. Put the sesame oil into the frying pan. Use 2 dessert spoons to scrape and dollop the squid around the pan so you get 8 balls.
7. Fry, turning when nicely golden, and adding the prawns after turning.
8. Stir the noodles and veg into the stock, pop the lid back on and bring back to the boil.
9. Turn the prawns, drizzle over some sweet chilli sauce, scatter over the sesame seeds, then gently shake the pan to coat.
10. Squeeze the limes into the broth, stir and season to perfection.
11. Ladle the noodles, veg and broth into bowls and serve the seafood on top.
12. Finish with the coriander leaves.