Wednesday, October 04, 2006

Thai Seafood Salad

I was in a bit of a Thai mood last week - probably because the week before that us officefolk were at Thai Express to celebrate one of my colleagues' birthday. This recipe is "inspired" from TE's seafood salad, but a side-by-side comparison will quickly show that they are completely different.

Thai Seafood Salad

The Salad
Bee hoon a.k.a. Rice vermicelli noodles, soaked in hot water
Coriander leaves
Mint leaves
Shrimp, cooked
Squid, scored and cooked
(all the ingredients above portioned out to the number of serves you want to make. It's your preference.)
1 and 1/2 tsp fish sauce
1 and 1/2 tsp light soy sauce
1 and 1/2 tsp sesame oil
(sauces per serve)

The Dressing (for 1 serving)
2 tbsp Thai Sweet chilli sauce
1 tbsp peanut butter (chunky preferred)
1 tbsp sesame oil
Juice of half a lime
Black pepper to taste

1. Set aside seafood and mix the rest of ingredients for salad together.
2. Combine dressing ingredients with a whisk. Reserve have the dressing and toss the rest of the mixture with the salad.
3. Toss the cooked seafood with the reserved dressing. Top salad. Serve cold or at room temperature.


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