Oriental seafood salad

Recipe from: 8/23/2007 12:00:00 AM
Seafood salad

Ingredients 14
Servings 4
Time 15

Ingredients

  • 110
    g
    oriental vermicelli rice noodles
  • 400
    g
    calamari rings
  • 2
    garlic cloves, crushed
  • 20
    ml
    grated fresh ginger
  • 10
    ml
    fish sauce
  • 10
    ml
    lime or lemon juice
  • 20
    ml
    sesame oil or peanut oil
  • 4 to 6 large prawns, shell, head and alimentary canal removed
  • 16
    baby carrots, scraped
  • 2
    handfuls fresh coriander
  • 30
    ml
    sesame seeds, toasted
  • salt and freshly ground black pepper to taste
  • 50
    ml
    fresh onion sprouts
  • 1
    lime or lemon, cut into wedges
 

Method

30
 
Pour boiling water over the noodles and soak for 20 minutes or until soft, drain and keep warm. Put the calamari in a bowl and add the garlic, ginger, fish sauce and lime or lemon juice. Mix gently and marinate the calamari in the mixture for 10 minutes. Heat the oil over high heat, stir-fry the calamari for 2 minutes and remove from the pan immediately. In the same pan fry the prawns for 2 minutes on each side, remove from the pan and set aside. Sauté the carrots in the same pan until just warmed through and remove from the pan. Mix the noodles, calamari, carrots, coriander and sesame seeds gently and season with salt and pepper. Arrange the mixture on 4 plates, put the prawns on top and garnish with onion sprouts. Serve immediately with lime or lemon wedges.
 

Read more on: fish/seafood  |  sauté  |  shallow-fry
 

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