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

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


  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.

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