GLASS NOODLE SALAD WITH PRAWNS
(adapted from About.com)
serve 2 as main, 3-4 as appetizer
10-12 prawns, de-shelled and de-veined- I used frozen shrimp here
100 gr dried glass noodle
half medium onion, sliced thinly using mandolin
half carrot, sliced thinly using mandolin
1 tbsp chopped spring onion
1 tsp chopped cilantro
half tomato, cut into half wedges
toasted sesame seeds (or use chopped peanuts)
1 thai bird’s eye chili, sliced (optional)
3 tbsp lime juice – see note below
3 tbsp fish sauce
1 tbsp sugar
- Soak the glass noodles in warm water about 15 mins. Drain then transfer into a pot with boiling water. Let it cook for about 2-3 mins. Drain and run over running cold water to stop cooking. Transfer to a bowl. Using scissor, give the long strands a few nips. Keep in freezer while you work on the rest.
- Sautee the prawn with salt, pepper and just a dash of chilli powder (optional). Set aside and let it cool down.
- Prepare the sauce and adjust to your liking. Too sour, add sugar. Not salty enough, add fish sauce.
- In a mixing bowl, add in the onion, carrot, tomato, prawn, chopped chili (if using) and the glass noodle. Pour about three-quarter of the sauce. Mix and see if you have a good balance i.e. the seasoning is not too much and too empowering that you can’t taste the individual ingredients. See note below.
- To plate, serve over lettuce bowl and garnish with chopped cilantro and toasted sesame seeds.
- Serve cold.
~ Lime is more predominantly used in South East Asian cooking than lemon. You can substitute it, but it will alter the flavor a little bit. Whenever possible, use lime, not lemon.
~ This is a salad and I like salads that I can still taste the individual ingredient’s taste, not too empowered by the seasoning. If you’re making this in advance, I would suggest put half of the sauce immediately to the ingredients and keep in the fridge. Just before you plate it, taste it again and add more sauce if needed.