Sunday, November 24, 2013

Thai Vermicelli Salad in 3-Flavoured Sauce

This Thai vermicelli salad is different from the usual Yum Woon Sen which uses simply dressing like fish sauce, lime juice and palm sugar. With some balanced Thai 3-Flavoured Sauce I've made, I come up with this simple Thai flavored vermicelli salad :D We all , except hubby whom hate prawn, simply enjoy slurping up this dish! ^0^

Ingredient (4 servings)
  • 150gm bean vermicelli, soak till softened
  • 300gm squid, cleaned and sliced
  • 220gm medium prawns, peeled & deveined
  • 1 canned straw mushroom, sliced into half
  • 2 heap tbsp dried shrimps, softened
  • 2 tomatoes, sliced
  • 8 tbsp thai 3-flavoured sauce
  • 2 stalk spring onion, diced

  1. Heat 1 tbsp oil in pan, add dried shrimps and fried till crispy, drained well.
  2. Bring a pot of water to boil, blanched vermicelli for a while till translucent. Drain well and place in a mixing bowl.
  3. Using the same pot of hot water, bring to boil again and cook mushroom, squid and prawns for about 1-2 mins. Do not overcook. Drain well and transfer to the mixing bowl.
  4. Add in sliced tomatoes, spring onion and sauce. Toss well and serve immediately!

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