One of the milder classic salads found all over Thailand, often made just with shrimps, but here made with seafood. The vermicelli used becomes almost translucent when soaked. As the dressing is absorbed quickly, don’t make the salad too far ahead.
Ingredients: (Serves 4)
- 110 g/3¾ oz mung bean vermicelli
- 175 g/6 oz mixed raw medium shrimps (prawns), squid tubes and scallops
- 8 mussels
- 15 g/½ oz dried black fungus (about half a handful)
- 1½ tablespoons vegetable oil
- 4-5 garlic cloves, finely chopped
- 3 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 lemongrass stalks, white part only, finely sliced
- 3 Asian shallots, finely sliced
- ½ teaspoon chili powder or 2-3 bird’s eye chilies, finely sliced
- 3 scallions (spring onions), finely chopped
- A few lettuce leaves
- 1 long red chili, seeded and finely sliced, for garnish
Method:
Soak the mung bean vermicelli in boiling water for 1-2 minutes, or until soft, then drain and roughly chop.
Peel and devein the shrimps and cut each shrimp along the back so it opens like a butterfly (leave each shrimp joined along the base and at the tail, leaving the tail attached). Peel off the skin from the squid tubes, rinse the insides and cut the tubes into 5 mm/¼ inch rings. Remove any dark vein from the scallops. Scrub mussels and remove their hairy beards. Discard any open mussels and any that don’t close when tapped on the work surface.
Soak the black fungus in boiling water for 2-3 minutes or until soft, then drain and roughly chop them.
Heat the oil in a small wok or frying pan and stir the garlic over a medium heat until light brown. Transfer the fried garlic to a small bowl.
In a saucepan or wok, cook the shrimps, squid rings and mussels over a medium heat with the lime juice and fish sauce for 1-2 minutes or until the shrimps open and turn pink. Add the scallops and cook for 1 minute. Discard any unopened mussels. Add the vermicelli and mushrooms to the pan and cook for another 2 minutes or until the vermicelli is cooked. Remove from the heat.
Add the lemongrass, shallots, chilli powder or chillies, and spring onions and mix well. Taste, then adjust the seasoning if necessary.
Line a serving plate with lettuce leaves, then spoon the seafood over the leaves. Sprinkle with chilli slices and the fried garlic.