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
- To prepare glass noodles: Cover the glass noodles with boiling water and allow to soak until soft and translucent. Drain well.
- 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.
- 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.
