I really like Thai food... and I love this salad, especially.
My SIL introduced me to this dish and I've been making this whenever I don't feel like eating heavy meals. It's such a simple dish to prepare, but the challange is finding the right soh-hoon (hmm... i don't know how to spell this but it's that clear noodle that we always use in our clear soups).
You will need these:
A pack of soh-hoon (or clear glass noodle). I got mine all the way from Thailand because my SIL was there for meetings and she bought a few packs from me. Alternatively, you can get the normal soh-hoon with Carreffour brand. You can also use other brand but sometimes they stick to each other once you cook them and they become sticky. If this happens, you may want to add about 1-2 tsp of olive oil.
Cili padi - I used red cili padi (careful now, you don't need a lot of these. 3-4 will do or your salad will burn your tongue!)
2 garlic and 2-3 shallots (thinly sliced)
1 tbsp Sesame oil (to fry garlic & shallots)
Prawns (about 6-8 pcs) & you can add crabstick (sliced) if you like
4-5 tbsp fish oil
Salt & sugar, to taste
A handful of corriander leave / daun ketumbar (up to you, put more if you like)
How to fix the salad:
Cook the soh-hoon in boiling water (about 1 min). Drain and run the soh-hoon thru cold water. Set aside.
Fry garlic & shallots using sesame oil. Add chilli and continue to fry (about 2-3 mins). Add fish oil & continue to fry for a while (about 1 min).
Add prawn and corriander leaves. Add salt & sugar to tase.
Fry till your prawns are cooked (not to long though, you don't want you prawns to overcook).
Sprinkle with crispy dried shrimp on top and serve, either hot or cold.
Comments