RECIPE IDEAS
Recips 4
Ingredients for 2 servings:
• 100 grams prawns, squids and mussels (cleaned)
• 50 grams minced chicken or pork
• 1 cup water (for blanching the meat)
• 25 grams Thai vermicelli
• 2 cups waters (for soaking vermicelli )
• 1/2 medium size onion, cut into thin slices.
• 1 egg tomato (wedged)
• 1/4 red onion (sliced)
• 2 fresh Thai chilies (coarsely chopped)
• 1/2 tbsp dried chili flake
• 1 Chinese celery (cut 1” long)
• 2 tbsp fish sauce
• 1/2 tbsp granulated sugar
• 2 1/2 tbsp lime juice
• 2 tbsp roasted salted cashews nuts
• 2 tbsp roasted salted peanuts
Thai Vermicelli Salad with Seafood
( Yum Woon Sen Thalae)
How to make:
1. Soak Thai vermicelli in water for 10 minutes, drain and set aside.
2. In a medium pot and at medium heat, bring water
to boil, add minced chicken or pork, prawns, squids
and mussels. Boil until all are cooked, drain and set aside.
3. In a medium pot and at medium heat, bring water
to boil, add drained vermicelli for a few minutes and
the drain and set aside.
4. In a mixing bowl, add all the ingredients together,
season with fish sauce, sugar and lime juice. Transfer to a serving plate, decorating with fresh vegetables, and serve immediately.
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