Stir-Fried Cuttlefish with Snow Peas

500gr cuttlefish fillets

100gr snow peas, topped and tailed

4 green shallots, thinly sliced

2 tsp. shredded ginger

1 tbsp. torn fresh mint leaves

1 tbsp. sesame oil

2 tbsp. fish sauce

2 tbsp. fresh lime juice

Garnish – thin shallot strips

• Cut the cuttlefish flesh into ½ cm thin strips horizontally.

• Cut snow peas into thin strips.

• Heat the oil in a wok over a medium-high heat and cook the shallot, ginger and snow peas for 2 minutes tossing constantly, add cuttlefish, fish sauce and lime juice toss and cook a further 1-2 minutes or until cuttlefish is “bright white”.Serve garnished with extra shallot strips and steamed rice.

• Serves 4.

• Alternatives; Squid or Scallops.