Recipe Ingredient
- 100g Korean glass noodles
- 2 shelled medium large prawns, blanched till cooked
- 8 pieces canned Pacific clams, well drained
- 2 shallots, sliced finely
- 40g shredded green unripe mango
- 30g shredded purple cabbage
- 50g finely shredded yam bean
- 35g shredded carrot
- 3 pieces filament crabsticks, cut into small sections
- 2 kaffir lime leaves, finely shredded
- Dressing:
- 1 tbsp fish sauce
- 3 tbsp Thai chilli sauce
- 2 tbsp lime juice
- 2 tbsp sesame oil
- 1 tsp chicken stock powder
- 1/8 tsp sugar or to taste
- 1/8 tsp pepper
- Garnishing:
- 2 tbsp fried peanuts
- 1 tbsp chopped spring onion
- 1 tbsp chopped coriander
- 1 tsp toasted sesame seeds
Instructions
- Soak glass noodles for 15 to 20 minutes. Drain the noodles, then blanch in boiling water. Once done, drain noodles and rinse under running tap water. Toss dry and stir through a few drops of sesame oil.
- Combine all dressing ingredients in a small nonstick saucepan. Heat gently until small tiny bubbles appear. Remove from heat and leave to cool completely.
- Combine all ingredients in a salad bowl. Toss briefly with the dressing and garnishing. Dish out and serve in individual bowls.
