Thai Rice Noodle Seafood Salad
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g rice noodle
- 150 g prawns
- 500 g mussels
- 200 g squid
- 12 cherry tomatoes (cut into half)
- 1 tbsp lemon grass (finely chop)
- 1 handful coriander (finely chop)
- 1 tbsp spring onions (finely chop)
- 1 chili (finely chop)
- 1 tsp ginger (finely chop)
- 1 lemon (zest and juice)
- 1 tbsp sugar
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp water
- 1/4 tsp salt
Instructions
- 1
Mix all of the ingredients for making the dressing in a bowl
- 2
Clean the squid and cross-cut it
- 3
Boil a pot of water and blanch the squid and rinse it in cold water after it’s cooked. The squid only needs 2-3 minutes to cook
- 4
Blanch the prawns and rinse in cold water after they are cooked. Peel the shell after the prawns have cooled down
- 5
Wash and remove all the dirt on the mussels. Steam for 3-5 minutes then leave to cool down. Once cooled down remove the shells
- 6
Boil a pot of water to blanch the rice noodle and the soak rice noodle in cold water after it’s cooked. Drain the water and leave it aside. Use a pair of scissors to cut the rice noodles a few times just incase they are too long to eat
- 7
Mix everything together in a big bowl and taste it. Adjust the seasoning for personal taste. Ready to serve!