Thai seafood and glass noodle salad

Traditionally called yum woon sen, this salad works next ease as allowance of a barbecue menu. It’s easy to achieve attain all the salad components prepared and similar to the mature comes, clearly grill the Australian Prawns and baby squid hoods and toss them through.

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To begin gone this particular recipe, we must prepare a few components. You can have Thai seafood and glass noodle salad using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Thai seafood and glass noodle salad:

1. 200g glass noodles (cellophane or mung bean)
2. 400g baby squid hoods, cleaned
3. 300g prawns, peeled and deveined
4. 1 tbsp vegetable oil
5. 2 French shallots, peeled, finely sliced
6. 2 roma tomatoes, cut into wedges
7. 1/2 cup fresh coriander leaves
8. 1/2 cup lively mint leaves
9. 2 tbsp toasted peanuts, chopped
10. 2 garlic cloves, peeled
11. 1 long lithe sprightly red chilli, coarsely chopped
12. 80ml (1/3 cup) fish sauce
13. 60ml (1/4 cup) lime juice
14. 3 tsp white sugar

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Instructions to make Thai seafood and glass noodle salad:

1. For the dressing, place the garlic and chilli in a mortar and pound gone when a pestle until a rough bonding agent forms. blend taking place in the works through the fish sauce, lime juice and sugar. Set aside.
2. Soak the noodles in lukewarm water for 10 minutes to soften slightly. Drain. Bring a large saucepan of water to the boil. Cook the noodles for 1 minute. Drain and transfer to a large bowl. Use scissors to cut the noodles into more approach lengths.
3. Use a small sharp knife to cut the squid hoods approach lengthways from summit culmination to bottom. Score the inside in a diamond pattern and cut the hoods into quarters. Place the squid and prawns in a large bowl. accumulate the oil and toss to combine.
4. Heat a chargrill or barbecue on top of higher than high heat. Cook the prawns and squid for 2-3 minutes until just cooked through. Transfer to the bowl with the noodles.
5. Toss the seafood and noodles later the dressing, shallot, tomato, coriander and mint. Transfer to a serving plate. Sprinkle following the peanuts.

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