Traditionally called yum woon sen, this salad works well as part of a barbecue menu. Its easy to get all the salad components prepared and when the time comes, simply grill the seafood and toss it through.
- For the dressing, place the garlic and chilli in a mortar and pound with a pestle until a rough paste forms. Stir through the fish sauce, lime juice and sugar. Set aside.
- Soak the noodles in lukewarm water for 10 minutes to soften slightly. Drain. Bring a large saucepan of water to the boil. Cook the noodles for 1 minute. Drain and transfer to a large bowl. Use scissors to cut the noodles into more manageable lengths.
- Use a small sharp knife to cut the squid hoods open lengthways from top to bottom. Score the inside in a diamond pattern and cut the hoods into quarters. Place the squid and prawns in a large bowl. Add the oil and toss to combine.
- Heat a chargrill or barbecue over high heat. Cook the prawns and squid for 2-3 minutes until just cooked through. Transfer to the bowl with the noodles.
- Toss the seafood and noodles with the dressing, shallot, tomato, coriander and mint. Transfer to a serving plate. Sprinkle with the peanuts.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set