Glass Vermicelli with Grilled Seafood & Spicy Salsa
A refreshing and light one-dish meal that is packed with flavours.
300g glass vermicelli
10 fresh prawns, shelled and deveined
100g fresh sea bass fillet, skinned and cubed
1 whole squid, cleaned, gutted and sliced
1 tbsp canola oil
3 Roma tomatoes, seeded and cubed
1 tbsp fresh coriander, chopped
1 chilli padi, smashed
1 tbsp fish sauce
Juice from 1 lime
1 tsp sugar
Salt and pepper, to taste
1. Cook glass vermicelli in a pot of boiling water for about 3 mins. Drain quickly then refresh in iced water. Strain and set aside in the fridge.
2. Marinate seafood with salt, pepper and canola oil. Heat some oil in a grill pan over medium heat, then grill seafood lightly. Keep seafood together with vermicelli in the fridge for later use.
3. In a medium-sized bowl, combine tomatoes, fresh coriander, chilli padi, fish sauce, lime juice and sugar. Season with salt and pepper to taste, and set aside in the fridge.
4. When ready to serve, toss all the ingredients together.