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Richard Harris’ Seared Squid and Glass Noodle Salad
500g baby squid tubes, each cut into 4-5 pieces oil, for frying Dressing: 2 tbsp freshly squeezed lime juice 2 tbsp fish sauce 1 tbsp sugar ¼-½ tsp crushed dried chilli flakes (use more if desired) Thai marinade: 1 tbsp oyster sauce 1 tbsp sweet soy sauce 2 tbsp fish sauce 1 large clove garlic, minced Glass noodle salad: 50g glass noodles (vermicelli) 3 spring onions, sliced very finely on the diagonal 3 cups mixed fresh Asian herbs, torn, eg 1 cup each torn mint and coriander leaf, ½ cup each torn fresh basil and Vietnamese mint ½ cup crispy fried shallots (optional, can be bought from most Asian food stores) To garnish: ½ cup roasted chopped peanuts fresh lime wedges chilli jam or ½-1 long, red fresh chilli, seeded and sliced very finely
© Annabel Langbein Media
Glass noodle salad:
Place dressing ingredients in a jar, cover and shake thoroughly until sugar has dissolved. Combine marinade ingredients in a clean bowl with squid. Marinate 30 minutes then drain. Heat 1 tablespoon oil in a heavy frypan until very hot and cook squid over high heat in 3-4 batches for 45-60 seconds, just until it changes colour. Add extra oil to pan between batches. Set squid aside and allow to cool completely.
Pour boiling water over noodles and leave to cool (they will hold for hours without losing texture). Drain thoroughly, dry with paper towels and cut into shorter threads. In a mixing bowl combine drained noodles with spring onions, herbs, cooked squid and enough dressing just to coat all ingredients.
Mound salad into centre of serving plates and sprinkle with optional crispy shallots. Scatter with chopped peanuts. Garnish with lime wedges and fresh chopped chilli. Serve immediately.
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