Instructions: Unsalted skinned peanuts roughly crushed and toasted until golden in a dry frying pan 2 handfuls crunchy salad leaves such as young bok choi or cos lettuce

Mix the squid with the salt pepper fish sauce lime juice and zest garlic sugar chillies and lime leaves (if using) and leave to bathe overnight or for at least 2 hours.

Heat the oil in a wok drain the squid mixture and stirfry for about 1 minute. Then throw in the onion tomatoes and peanuts and stirfry for a further 30 seconds.

Remove from the heat toss with the leaves and pack into containers with the lime halves.

Allow to cool totally then seal.

Note that the lime leaves are for flavouring only.

If you dont fancy squid swap it for finely sliced beef steak or chicken breast instead just remember to cook the chicken for a minute or two longer before adding the tomatoes.

Serves 2

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