Name: Avocado, scallop and crab noodle salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 gram vermicelli rice noodles; 1 clove garlic, crushed; 1 red chilli, seeds removed, chopped; 1 2cm piece ginger, peeled, cut into thin strips; 2 tablespoon fish sauce; 2 teaspoon lime juice; 1 tablespoon grated palm sugar; 12 scallops, roe removed; 2 tablespoon vegetable oil; 150 gram picked crab meat; 130 gram snow peas, trimmed, thinly sliced lengthways; 125 gram cherry tomatoes, halved; 3 green onions, thinly sliced; 100 gram bean sprouts; 2 large ripe avocados, peeled, stone removed, thickly sliced; coriander sprigs for garnish

Ingredients

150 gram vermicelli rice noodles

1 clove garlic, crushed

1 red chilli, seeds removed, chopped

1 2cm piece ginger, peeled, cut into thin strips

2 tablespoon fish sauce

2 teaspoon lime juice

1 tablespoon grated palm sugar

12 scallops, roe removed

2 tablespoon vegetable oil

150 gram picked crab meat

130 gram snow peas, trimmed, thinly sliced lengthways

125 gram cherry tomatoes, halved

3 green onions, thinly sliced

100 gram bean sprouts

2 large ripe avocados, peeled, stone removed, thickly sliced

coriander sprigs for garnish

Method

1.Place noodles into a bowl; pour over boiling water, to cover. Stand 10 minutes, or until tender. Drain and refresh with cold water. Set aside.

2.Combine garlic, chilli, ginger, fish sauce, lime juice and palm sugar together; mix well. Toss through scallops. Marinate 10 minutes.

3.Meanwhile mix together the cooked, cooled noodles with crab meat, snow peas, tomatoes, green onions and sprouts in a large bowl.

4.Heat 1 tablespoon of the oil in a frying pan over medium high heat. Remove scallops from marinade; sear 20-30 seconds each side. Set aside in a warm place, loosely covered with foil.

5.Pour remaining dressing and oil into the frying pan; reduce heat to low. Simmer 2-3 minutes, scraping up any of the sediments in the pan. Pour dressing over noodle salad; toss to coat evenly.

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Ingredients

Method

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