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Thai Glass Noodle Salad

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Thai Glass Noodle Salad

Serves : 4
Preparation time : 20 minutes
Assembling time : 20 minutes

Ingredients :

100g small fresh squid, cleand and cut into rings
200g small or fresh medium prawns, blanched and peeled
1 tablespoon chopped wood ear mushrooms, soaked in warm water and drained
75g dried glass noodles
3 sprigs coriander with roots attached
4 bird's-eye chillies, deseeded and finely sliced
21/2 tablespoons lime juice
21/2 tablespoons fish sauce
1 large spring onion, chopped
5 shallots, thinly sliced

Method :

Blanch the squid in boiling water very briefly until it turns opaque (do not overcook). Drain and set aside.
Blanch the prawns for 3 minutes or until pink. Drain and leave to cool.
Remove the heads and shells from the prawns, leaving the tails intact. Insert a knife along the centre of the backs and remove the vein.
Blanch the mushrooms in boiling water for 3-5 minutes or until soft. Drain and keep the noodles warm.
Wash the coriander well. Remove the leaves and set aside. Remove the roots and discard the stems. Pound the roots to extract the juice and pour over the noodles. Mix well.
Stir in minced chillies, lime juice and fish sauce. Add the remaining ingredients and toss well. Serve at once with steamed rice.

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Last Updated: 16/7/08