Food Art & Techniques to make The Best Glass Noodle Salad Step By Step.
Traditional Thai Recipe to bring exquisite food to your fine dining table for special ocacsions.
Thai salads are health- enhancing. The whole dish is packed with medicinal benefits and scrumptious mouthfeel that make us feel refreshed and energized. Thai salads are very low in carbohydrates aand hence calories as they have no dairy-based dressings or ingredients like pasta or strachy vegetables.
While oil is an indispensable component for most westem-style fressings, Thai versions require none. Some people relate Thai fressing to laton America salsa. Both are light and refreshing.
They blend a vast array of ingredients, creating a resulting flavor that tastes more than a sum of its part. If desired, you can make the dressing in advance. However, it is advised to taste and adjust for sourness before using since lime quickly diddipates and your dressing may end up too salty or too hot.
Glass Noodle Salad
100 g Glass Noodles
1/4 Cup wood ear mushroom, cut into bite-size pieces
4 Prawns ( 20-25 g each ), Shelled and Deveined
50 g Squid, Cut into rings
1/4 Cup Cooked Ground Pork ( blanched or dry-fried)
1 Roma Tomato, Quartered, deseeded and sliced
1 Onion, Sliced
2 Spring Onions, Cut into 1-inch segments
1 Stalk Chinese Celery, Cut into 1-inch segments
1/4 Cup Fried Dried Shrimps Chinese Celery Spring and Red Spur Chili Strips, to garnish
9 Red and Green Bird`s eye Chilies
1 Tbsp Thinly Sliced Coriander Root
1 Tbp Chopped Thai Garlic
3 Tbsp Lime Juice
3 Tbsp Fish Sauce
2 tsp Palm Sugar
Cut the gass noodles into 5-inch segments. Saak in water about 10 minutes to soften. Drain and set aside.
To make the dressing, coarsely pound the chilies, coriander root, and garlic together, using a mortar and pestle. Add the lime juice, fish sauce and palm sugar. Stir to dissolve
Adjust the flavor as desired. The dressing should have a good balance of spicy-salty-sour flavor with a hint of sweetness.
Blanch the glass noodles and wood ear mushroom in boiling water. Drain and put ina mixing bowl. Blanch the prawns ans squid until just cooked.
Add to the same mixing bowl. Stir in the ground pork, tomatoes, onion, spring onion and Chinese celery. Drizzle the dressing over the salada and toss to coat. Spoon onto a serving dish. Sprinkle with dried shimps. Garnish with a spring of Cjinese celery and ed spur chili strips.