Seafood & Glass Noodle Salad

yam-woon-sen

Sauce : Thai Green Curry

Serving

4

Prep

15m

Cook

30m

Total

45m

Ingredients

  • 2 medium-sized crabs
  • 100g shelled prawns
  • 200g squid, cut into small pieces
  • 1 cup pomelo flesh, crumbled
  • 1 handful glass noodles, blanched ad drained
  • 4 shallots, peeled and sliced
  • 2 tbsp fresh coriander, roughly chopped
  • 2 kaffir lime leaves, finely shredded
  • 1/2 small cucumber, shredded
  • 6 four angle beans, finely sliced
  • 6 bird chilies (chili padi), finely sliced

Dressing

  • 1 tbsp Brahim’s Thai Green Curry Sauce
  • 2 tbsp lime juice
  • 3 tsp sugar

Instructions

  • Clean crabs, removing gills and sandbag. Cut into halves.
  • Steam or poach crabs until meat is cooked and firm. Cool and shell. (Reserve a few claws unshelled for garnish.)
  • Steam or poach prawns and squid. Cool seafood and combine in a bowl with the rest of the salad ingredients. (Salad can be made up to this stage several hours ahead. Cover bowl with clingfilm and refrigerate.)
  • Stir the dressing ingredients together in a bowl and pour over salad.
  • Toss, taste and adjust seasonings if necessary and serve immediately.