Want to know how to make glass noodle salad with squid and prawns?
This is a really fresh and satisfying Thai salad, great on a hot day with a cold beer. It can be made with pork and seafood too if that combo appeals.
How To Make A Glass Noodle Salad With Squid And Prawns:
Serves: 4 as part of a shared Thai meal
Preparation time: 20 mins
Ready in: 20 mins
- 150g mung bean (glass) noodles
- 200g fresh squid, cleaned and scored finely and cut into bite sized chunks
- 200g fresh raw tiger prawns cleaned, veins removed
- 1 teaspoon of sea salt
- 1 stick of lemongrass
- A small handful of Asian leaves (Chinese celery), stems cut into short 3-4cm lengths
- 2 small firm (ideally slightly under ripe) tomatoes, cut into wedges
- 3-4 spring onions, cut into short 2cm lengths
- 3-4 Thai shallots, peeed and sliced, or 1/2 a small red onion sliced thinly.
- 1 tsp sliced fried garlic
- A small handful of coriander leaves with some stalk
- 3-5 red and / or green bird eye chillies
- 3 garlic cloves
- 2 coriander roots
- 4 tbsp lime juice
- 3.5 tbsp of fish sauce
- 1 heaped tbsp caster sugar
- Lollo Bianco lettuce – a few leaves
1. First soak the glass noodles in cold water until soft and pliable, about 20 mins. Once soaked, blanch the noodles in boiling, lightly salted water for 10-15 secs or until just cooked. Drain and set aside.
2. Now set a new pot of water onto the boil, salt it lightly. Bruise the lemongrass stalk and add it to the pot. Now add the prawns and squid and simmer gently for 30 secs or until just cooked. Drain and set aside.
3. Next make the dressing: In a pestle and mortar pound the garlic, chillies and coriander roots until a coarse paste. Mix in the lime juice, fish sauce and sugar, stirring to dissolve the sugar. Taste to check the seasoning: it should taste hot, sour, slightly salty and a tiny bit sweet.
4. Now assemble the salad: Add the cooked noodles and seafood to a mixing bowl, followed by the rest of the salad ingredients except the lettuce leaves. Toss through the dressing and serve, adding a few lettuce leaves to the plate.
Recipe and image courtesy of Singha Beer.
Singha has worked in partnership with Andy Oliver to bring a taste of Thailand to your home ahead of national noodle month in March. Singha Beer is brewed using a blend of sweet, earthy and spicy flavours to perfectly complement Thai cuisine.