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Glass Noodle Salad with Squid & Prawns
Jon Hatchman
Print Recipe
Pin Recipe
Course
Main Course
Cuisine
Global
Servings
4
Ingredients
150
grams
Mung bean (glass) noodles
200
grams
Fresh squid
cleaned and scored finely then cut into bite-sized chunks
200
grams
Fresh raw tiger prawns
cleaned and veins removed
1
tsp
Sea salt
1
stick of
Lemongrass
a
small handfull of
Asian leaves (Chinese celery),
stems cut into 3-4cm lengths
2
small and firm
Tomatoes
(ideally slightly under ripe), cut into wedges
3 - 4
Spring onions cut into 2cm lengths
3 - 4
Thai shallots,
peeled and sliced (or ½ small red onion sliced thinly)
1
tsp
Garlic
sliced and fried
a
small handfull of
Coriander leaves
(with some stalk)
3 - 5
Red and/or green birds eye chillies
3
cloves of
Garlic
2
Coriander roots
4
tbsp
Lime juice
3.5
tbsp
Fish sauce
1
tbsp
Caster sugar
a
few leaves of
Lollo Bianco lettuce
Instructions
First soak the glass noodles in cold water until soft and pliable, for about 20 minutes
Once soaked, blanch the noodles in boiling, lightly salted water for 10-15 seconds or until just cooked
Drain and set aside
Now set a new pot of water onto the boil, salt it lightly. Bruise the lemongrass stalk and add it to the pot
Now add the prawns and squid and simmer gently for 30 seconds or until just cooked. Drain and set aside
Next make the dressing: In a pestle and mortar, pound the garlic, chillies and coriander roots to make a coarse paste
Mix in the lime juice, fish sauce and sugar, stirring to dissolve the sugar
Taste to check the seasoning: it should taste hot, sour, slightly salty and a tiny bit sweet.
Now assemble the salad: Add the cooked noodles and seafood to a mixing bowl, followed by the rest of the salad ingredients except the lettuce leaves
Toss through the dressing and serve, adding a few lettuce leaves to the plate