Saturday, January 21, 2012

spicy vermicelli salad

Spicy Vermicelli Salad : Yum Woonsen - ยำวุ้นเส้น (ใส่กุ้ง ปลาหมึก หมูสับ)

I have been craving for "Yum Woonsen" for weeks but I was kept very busy with work after New Year. Luckily, this week, I am told to take a short break again. I am not sure if this is supposed to be a good thing as it sounds too good to be true and (I seriously think) it probably is... Anyhow, I am glad that I get to be home and get to cook this spicy vermicelli salad.. Its very delicious and I am totally satisfied. 

Please find below a recipe

4-6 King Tiger Prawns, cleaned and deviened 
1 medium Squid, cleaned and cut into rings 
1 cup minced free-range Pork
1 Medium Organic Onion, sliced 
A handful of organic Chinese Celery, cut 
2 medium organic Plum Tomatoes, sliced 
A handful of organic Spring Onion & Coriander Leaves, cut 
1 Small pack of Glass Noodle/Vermicelli (approx. 100 G.), cut and soaked in water
Roasted Peanuts/Cashewnuts (Optional)

Spicy Chillie & Lime Dressing 
4-6 Bird-eys Chillie, roughly chopped 
4 Tablespoons Lime Juice
3-4 Tablespoons Premium Quality Fish Sauce
A dash of Un-refined Brown Sugar 
A few of Coriander Roots, cleaned 


Add all ingredients of dressing into a blender. Press a button briefly and there you have it. (Make sure that you don't blend the dressing too long as we don't want it too smooth/fine.) Set one side. 

Set a large sauce pan over medium-hight heat, add water and bring to a boil. Add minced pork, wait till almost cooked through, then add prawns and squid, leave to cook for a few mins and lastly add vermicelli. Remove everything into cold water to stop them from being cooked. (We don't want to over cook prawns and squid.) Strain the water and keep one side. (You can cook them separately ; one by one for each ingredient but to save time and energy, I cook them all at once as I know how to cook them nicely at the same time.)

In a large salad bowl, add all vegetables, cooked minced pork, prawns, squid and vermicelli. Drizzle with lots of dressing. Toss to mix everything well. Taste if more dressing is needed. Remove into a serving plate, sprinkle with roasted peanuts or cashewnuts. Serve immediately. (You can either serve it alone or with a cup of steamed rice.)

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