Glass Ver­mi­celli with Grilled Seafood & Spicy Salsa

Wine & Dine Cookbook - - WEEKNIGHT EATS -

Serves 2

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.

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