Glass noodle salad with shrimp and squid

Ingredients for 2 servings:

• 2 clove(s) garlic, chopped
• 3 cm ginger root, chopped
• 3 shallots, red Thai (horm thaeng) OR:
• 1 small onion(s), red
• 1 pinch of salt
• 2 tbsp oil (peanut or soybean oil)
• 100 g glass noodles
• 200 g squid(s) – tubes, ready to cook
• 200 g raw shrimp(s), boned and without intestines
• 1 handful of Thai basil (Bai Horopha)
• 1 handful of coriander leaves
• 2 spring onions, cut into fine rings
• 3 stalk(s) Celery , Thai- without leaves
• 90 ml lime juice (juice of approx. 2 ½ limes)
• 2 chili peppers, long red Thai, pitted and cut into half rings
• ½ tsp chili flakes *
• 3 tbsp fish sauce
• 2 tbsp, levelled sugar, fine white
• Peanuts, roasted, coarsely crushed
• Lime(s) – wedges

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Yam Woon Sen Taleh

*For the chili flakes, roast dried small red chilies in a pan without fat and crush them in a mortar and pestle. Cook the prawns in a little fish stock and then cut the squid tubes into strips. Cut the celery stalks, without leaves, into pieces about 3 cm in size. Grind the garlic, ginger and shallots with a pinch of salt in a mortar and pestle until a coarse paste forms. Heat the oil in a wok and stir-fry the paste for about 30 seconds until fragrant. Add the squid and stir-fry for another 1 minute until translucent. Remove the wok from the heat. Mix the dressing ingredients (lime juice, chilies, chili flakes, fish sauce, sugar) well until the sugar has dissolved. Pour boiling water over the glass noodles, let them soak for about 10 minutes and drain well. Cut into shorter pieces using kitchen scissors. Mix the glass noodles with the seafood, horopha, spring onions, Thai celery, and coriander. Pour the dressing over the salad and mix gently. Divide the salad among serving plates and sprinkle with peanuts and lime wedges, if desired.