Thai seafood and glass noodle salad

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10
Thai seafood and glass noodle salad

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  • 0:40 Prep
  • 0:05 Cook
  • 6 Servings
  • Capable cooks

Traditionally called yum woon sen, this salad works well as part of a barbecue menu. It’s easy to get all the salad components prepared and when the time comes, simply grill the seafood and toss it through.

Featured in
Dinner party recipes, Noodle recipes

Ingredients

  • 200g glass noodles (cellophane or mung bean)
  • 400g baby squid hoods, cleaned
  • 300g prawns, peeled and deveined
  • 1 tablespoon vegetable oil
  • 2 French shallots, peeled, finely sliced
  • 2 roma tomatoes, cut into wedges
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 2 tablespoons toasted peanuts, chopped

Dressing

  • 2 garlic cloves, peeled
  • 1 long fresh red chilli, coarsely chopped
  • 80ml (1/3 cup) fish sauce
  • 60ml (1/4 cup) lime juice
  • 3 teaspoons white sugar

Method

  • Step 1
    For the dressing, place the garlic and chilli in a mortar and pound with a pestle until a rough paste forms. Stir through the fish sauce, lime juice and sugar. Set aside.
  • Step 2
    Soak the noodles in lukewarm water for 10 minutes to soften slightly. Drain. Bring a large saucepan of water to the boil. Cook the noodles for 1 minute. Drain and transfer to a large bowl. Use scissors to cut the noodles into more manageable lengths.
  • Step 3
    Use a small sharp knife to cut the squid hoods open lengthways from top to bottom. Score the inside in a diamond pattern and cut the hoods into quarters. Place the squid and prawns in a large bowl. Add the oil and toss to combine.
  • Step 4
    Heat a chargrill or barbecue over high heat. Cook the prawns and squid for 2-3 minutes until just cooked through. Transfer to the bowl with the noodles.
  • Step 5
    Toss the seafood and noodles with the dressing, shallot, tomato, coriander and mint. Transfer to a serving plate. Sprinkle with the peanuts.

Notes

Glass noodles need to be soaked before being quickly cooked in boiling water. This keeps them from getting too soft. The noodles look sticky once cooked but when you add the dressing they’ll become more manageable.

Substitute the squid for more prawns or cooked and shredded chicken or pork, if you like.

  • Author: Marion Grasby
  • Image credit: Al Richardson
  • Publication: Taste Magazine

Source: taste.com.au

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