Seafood Noodle Salad is a perfect example of dressing poached fish and rice noodles into a light, fresh and full of flavor dish.
- Rice vermicelli – 6 ounces.
- Red Thai chiles, thinly sliced – 2 nos.
- Garlic cloves, thinly sliced – 2 nos.
- Sugar – 1/4 cup.
- Fresh lime juice – 1/2 cup.
- Asian fish sauce – 1/3 cup.
- Boiling water
- Medium shrimp, shelled and deveined – 1/2 pound.
- Bay scallops – 1/2 pound.
- Small squid, bodies cut into 1/2-inch rings and tentacles halved – 1/2 pound.
- Plum tomatoes, seeded and diced – 3 nos.
- Bean sprouts – 1 cup.
- Mint leaves – 1 cup.
- Red onion, thinly sliced – 1/2 small.
- Salted roasted peanuts – 1/2 cup.
- Butter lettuce leaves, for serving – 6 nos.
- Cilantro leaves, for garnish
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- In a medium bowl, cover the vermicelli in cold water and soak for 30 minutes.
- Meanwhile, in a mortar, pound the Thai chiles and garlic to a paste with 1 tablespoon of the sugar. Add the lime juice, fish sauce, boiling water and the remaining 3 tablespoons of sugar and pound until the sugar dissolves. Let the dressing stand at room temperature for 30 minutes.
- Bring a large saucepan of water to a boil. Fill a bowl with ice water. Add the shrimp to the boiling water and cook until white throughout and curled, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the ice water. Add the scallops to the boiling water and cook until white and firm, 2 to 3 minutes. Transfer the scallops to the ice water. Add the squid to the boiling water and cook just until firm, about 45 seconds. Transfer the squid to the ice water. Drain all of the seafood and pat dry.
- Bring a fresh saucepan of water to a boil and refill the bowl with ice water. Remove the vermicelli, add to the boiling water and cook just until al dente, 1 minute. Drain and transfer to the ice water for some time and pat dry. Cut the vermicelli into 3-inch lengths.
- In a large bowl, toss the seafood with the vermicelli, tomatoes, bean sprouts, mint, red onion, peanuts and chile dressing. Arrange the lettuce leaves on a platter and fill with the seafood salad. Garnish with cilantro leaves and serve.
Tips: All the ingredients can be prepared one day and refrigerated separately and just tossed before serving.
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Source: Food & Wine
Recipe by: Anya von Bremzen