125g rice vermicelli noodles
4 cups (1 litre) water
3cm piece fresh ginger, sliced thinly
16 medium green prawns, peeled, de-veined
400g salmon fillets
150g snow peas, trimmed, sliced thinly
250g radishes trimmed sliced thinly
1/2 cup coarsely chopped fresh coriander leaves
3 green onions (green shallots) sliced thickly
DRESSING
2 tbspns fish sauce
2 tbspns sweet chili sauce
1/3 cup lime juice
1 fresh long red chili chopped finely
1 tbspn coarsely grated palm sugar
Place vermicelli in a large heatproof bowl of boiling water, stand until just tender; drain.
Rinse under cold water; drain.
DRESSING: combine all ingredients in a screw top jar, shake well.
Place measured water, ginger, lemon grass and garlic in a medium frying pan; bring to the
boil. Reduce heat; add prawns and salmon separately, cook until just tender. Drain well.
Place noodles, dressing, prawns, flaked salmon and remaining ingredients in a medium
bowl; toss gently to combine.
4 cups (1 litre) water
3cm piece fresh ginger, sliced thinly
16 medium green prawns, peeled, de-veined
400g salmon fillets
150g snow peas, trimmed, sliced thinly
250g radishes trimmed sliced thinly
1/2 cup coarsely chopped fresh coriander leaves
3 green onions (green shallots) sliced thickly
DRESSING
2 tbspns fish sauce
2 tbspns sweet chili sauce
1/3 cup lime juice
1 fresh long red chili chopped finely
1 tbspn coarsely grated palm sugar
Place vermicelli in a large heatproof bowl of boiling water, stand until just tender; drain.
Rinse under cold water; drain.
DRESSING: combine all ingredients in a screw top jar, shake well.
Place measured water, ginger, lemon grass and garlic in a medium frying pan; bring to the
boil. Reduce heat; add prawns and salmon separately, cook until just tender. Drain well.
Place noodles, dressing, prawns, flaked salmon and remaining ingredients in a medium
bowl; toss gently to combine.
Little Leakers
Thai Style Seafood and Rice Vermicelli Salad
