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Thai seafood and glass noodle salad
Thai seafood and glass noodle salad
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Prep Time:
40 minutes
Cook Time:
5 minutes
Total Time:
45 minutes
"BBQ Yum Woon Sen salad featuring grilled Australian Prawns and squid hoods for easy prep and impressive presentation."
Ingredients:
  • 200g glass noodles (cellophane or mung bean)
  • 400g baby squid hoods, cleaned
  • 300g prawns, peeled and deveined
  • 18.40 gm vegetable oil
  • 2 French shallots, peeled, finely sliced
  • 2 roma tomatoes, cut into wedges
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves
  • 40.00 ml toasted peanuts, chopped
  • 2 garlic cloves, peeled
  • 1 long fresh red chilli, coarsely chopped
  • 80ml (1/3 cup) fish sauce
  • 60ml (1/4 cup) lime juice
  • 13.50 gm white sugar
Instructions:
  • In a mortar, crush the garlic and chili into a coarse paste using a pestle. Mix in the fish sauce, lime juice, and sugar. Set the dressing aside.
  • Soak the noodles in lukewarm water for 10 minutes until slightly softened, then drain. Boil the noodles for 1 minute in a large saucepan of water. Drain and transfer to a large bowl, then cut into shorter lengths with scissors.
  • With a small sharp knife, slice the squid hoods vertically from top to bottom, then score in a diamond pattern and divide into quarters. Combine the squid and prawns in a large bowl, add oil, and toss evenly.
  • Preheat a chargrill or barbecue to high heat. Grill the prawns and squid for 2-3 minutes until perfectly cooked. Add them to the bowl with the noodles.
  • Mix the seafood and noodles with the flavorful dressing, shallot, tomato, coriander, and mint. Transfer to a serving plate and top with crunchy peanuts.

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