Phuket Cookery School – Spicy Seafood Salad
March 19, 2012
Our next dish was a classic spicy Thai salad with noodles and seafood – called Yam Woon Sen.
We also had another tutorial about presentation and learnt how to make a rose from a tomato.
Here is our teacher with her perfect rose.
My very small rose. (I kept messing up)
You need for 2 people;
1 tbsp pickled garlic syrup
3-5 bird’s eye chillies (depending on how hot you want it, I used 3 and had very tingly lips)
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp sugar syrup
1 tsp coriander root, washed and finely chopped
2 tbsp dried shrimp
30g chinese celery, coarsely chopped
1 spring onion cut into 1 inch lengths
2 red shallots, (shallots or red onion will work) finely sliced
100g vermicelli noodles, soaked, drained and cut into shorter lengths
150g prawns, peels, deveined and blanched
50g minced chicken, blanched
60g squid, washed and blanched
5g pickled garlic, sliced
1. Put the noodles in boiling water and cook until soft, 1 minute will do it, drain and put into a bowl of cold water to prevent sticking.
2. Mix the prawns, chicken (or pork) and squid with coriander root, pickled garlic, syrup, chillies, lime juice, fish sauce and sugar in a mixing bowl and toss until well mixed.
3. Add dried shrimps, chinese celery, shallots and spring onion and combine.
Such a simple dish, and so tasty.
With a lovely view.