• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 people
  • Difficulty Normal
Favorite

Recipe Ingredient

  • 60g dried glass noodles (mung bean vermicelli)
  • boiling hot water
  • 2 tablespoons oil
  • 12 medium-sized prawns, shelled and deveined
  • 2 medium-sized squid, cut into rings
  • Dressing
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon reserved seafood-infused oil
  • 1-2 tablespoons lime juice
  • 1 tablespoon fish sauce or to taste
  • 1 teaspoon sugar or to taste
  • freshly ground pepper to taste
  • 3 shallots, thinly sliced
  • 2 stalks young lemongrass, finely sliced
  • 2 sprigs Thai basil, leaves plucked
  • 2 sprigs coriander, leaves plucked
  • 1 sprig mint, leaves plucked
  • 1 fresh red chilli or 2-3 bird's eye chillies, finely sliced

Instructions

  1. To prepare glass noodles: Cover the glass noodles with boiling water and allow to soak until soft and translucent. Drain well.
  2. To saute prawns and squid: Heat the oil in a frying pan over high heat and sear the prawns until they turn pink. Dish out. Add the squid into the pan and stir-fry for 30 seconds. Dish out and set aside. Reserve the seafood-infused oil.
  3. To prepare dressing: Combine all the dressing ingredients in a large mixing bowl and mix well. Just before serving, add the glass noodles, prawns, squid, shallots and lemongrass and toss well. Add the rest of the salad ingredients and toss.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *