Glass Noodle Salad with Prawns and Squid
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 cloves garlic, chopped
- 3 cm ginger root, chopped
- 3 shallot (s), red Thai (horm thaeng) OR:
- 1 small onion (s), red
- 1 pinch (s) salt
- 2 tablespoon oil, (peanut or soybean oil)
- 100 g lass noodles
- 200 g squid (s) - tubes, ready to cook
- 200 g prawn (s), raw loosened without intestines
- 1 handful basil, Thai (Bai Horopha)
- 1 handful coriander greens
- 2 spring onions, cut into thin rings
- 3 stalks celery, Thai without leaves
For the dressing:
- 90 ml lime juice, (juice approx. 2 ½ limes)
- 2 chilli pepper (s), long red Thai, pitted and cut into half rings
- 0.5 teaspoon ½ chilli flakes *
- 3 tablespoon fish sauce
- 2 tablespoon, leveled sugar, fine white
For the set:
- Peanuts, roasted, coarsely crushed
- Lime (s) - wedges
Print Recipe
Pin Recipe Instructions
- * For the chilli flakes, roast the dried small red chillies in a pan without fat and pound in a mortar.
- Simmer the prawns in a little fish stock and cut the squid tubes into strips.
- Cut the celery without leaves into pieces approx. 3 cm in size
- Combine the garlic, ginger and shallots with a pinch of salt in a mortar to a coarse paste.
- Heat the oil in the wok and stir-fry the paste for about 30 seconds until the paste smells fragrant. Add the squid and stir fry for another 1 minute until it becomes translucent. Take the wok off the hob.
- Mix the dressing ingredients (lime juice, chillies, chilli flakes, fish sauce, sugar) well until the sugar has dissolved.
- Pour boiling water over the glass noodles, soak for approx. 10 minutes and drain well. Cut into shorter pieces with kitchen scissors.
- Mix the glass noodles well with the seafood, horopha, spring onions, Thai celery and coriander. Pour the dressing over it and mix everything carefully.
- Spread the salad on serving plates and sprinkle with the peanuts and add lime wedges.
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