Serves : 4
Preparation time : 30 minutes
cooking time : 10 minutes
Ingredients :
60g dried glass noodles
12 fresh medium prawns (about 200g), peeled and deveined
150g seafood (any combination of squid, fish, crab meat or clams), cut into bite-sized pieces
2 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 tablespoons shaved palm sugar or dark brown sugar
2 bird's-eye chillies, sliced
3 cloves garlic, minced
3 spring onions, cut into lengths
3 stalks Chinese celery, cut into lengths
8 large lettuce leaves, to serve
2 tablespoons ground roasted peanuts, to serve
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Method :
- Using a knife or kitchen shears, cut the dried glass noodles into thirds. Blanch in boiling water for about 30 seconds until tender. Drain in a colander and set aside.
- Poach the prawns and seafood in boiling water for about 1 minute until just cooked through, being careful not to overcook.
- In a large bowl, combine the lime juice, fish sauce, palm sugar, chillies and garlic and mix well. Add the glass noodles, all the seafood, spring onions and celery and toss thoroughly until all the dressing is absorbed.
- Line a serving platter with the lettuce leaves and arrange the salad on top. Garnish with ground peanuts and serve.
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