- 100gm squid, cut
- 200gm prawns
- 1/2 cup soaked wood ears mushrooms, sliced
- 80gm glass noodles
- 3 sprigs coriander
- 4 chilli padi, finely sliced
- 3 tbsp lime juice
- 3 tbsp thai fish sauce
- 1 large spring onion, chopped
- 50gm shallots, thinly sliced
- Bring a pot of water to boil, cook squid for 1 min, do not overcook. Remove.
- In the same pot of water, cook prawns for 3 min or until pink. Remove and leave to cook before removing the heads and shells. Remove the intestinal tracts.
- Cook glass noodles and mushroom in the boiling water for 10 min or until soft. Drain well.
- Wash the coriander plant. Remove the leaves and set aside. Cut the stem and blend into a paste. Combine with chilli padi, lime juice and fish sauce.
- Combine all the ingredient and mix with the sauce evenly. Serve immediately.
Recipe source : 'Spicy Salad' by Periplus Cookbook
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