Crab & Prawn Vermicelli Noodle Salad

20 min

Preparation time

20 min

Cooking time

2

Serves

Experience the true harmony of complex aromatic flavours, made simple in this stir fry. Delicious hot or cold. Click Here to make your own Thai Chilli paste. This recipe was created by Thai street-food chef, Sebby Holmes of Farang, London.

Ingredients

6 fresh Tiger Prawns, deveined and sliced lengthways in half.
50g fresh Brown Crab Meat (white meat or a mixture is also delicious).
100g Thai Taste Vermicelli Noodles, blanched in boiling water for 10 minutes and then refreshed under cold water.
6 Cloves Garlic, peeled.
1 tbsp Coriander Root (leave out if you can’t find).
1 tbsp Thai Taste Galangal.
1 tbsp Thai Taste Turmeric Paste.
200ml Thai Taste Coconut Milk.
10g Coriander, picked and washed.
1 tsp Red Chilli Paste.
10g Chives, chopped into 1cm pieces.
10g Mint, leaves torn slightly.
20g peeled Thai shallots, sliced (any sweet shallot will be nice).
2 Spring Onions, cleaned and finely shredded.
1 Lime, chopped into cheeks.
1 tsp Coarse Sea Salt.
1 tbsp Thai Taste Fish Sauce.
1 tsp Thai Taste Palm Sugar.
2 tbsp vegetable oil.

Steps for cooking

1.Mix the garlic, galangal, turmeric and red chilli paste together.
2. In a large pan or wok heat the vegetable oil on medium to high heat and then fry this paste out, moving constantly to avoid it sticking to the pan.
3. When the paste begins to turn golden brown in colour add the prawns and brown crab meat and continue to fry for a further 2-3 minutes until they are completely pink and hot throughout.
4. At this stage add the fish sauce and the palm sugar and fry for a further 30 seconds to caramelise the sugar, you will notice that the paste begins to darken at this stage.
5. Next add the coconut milk, blanched noodles, shallots,mint, coriander and chives and delicately toss everything together in the pan allowing the noodles, salad and prawns to all mix and be coated by the coconut sauce.
6. Serve the noodles straight away in bowls with spoons and chopsticks and a cheek of lime,it’s also great with a good helping of Thai Taste sweet chilli sauce.

Region:

Heat:

Vegetarian:

Gluten Free:

Central

Mild

No

Yes

Chef’s Tips

This recipe makes enough for a hearty lunch, however this is an awesome dish to serve at dinner too, double the recipe if you are hosting for more!

Did you know?

Thailand is home to the world’s ninth tallest statue, The Great Buddha of Thailand, located in the Wat Muang Monastery in Ang Thong Province (just West of Bangkok)

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Items required for recipe

Thai Galangal (114g)

Rice Vermicelli Noodle (200g)

Coconut Milk (200ml)

Fish Sauce (200ml)

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