Thai prawn salad with minced pork and glass noodles



I learned how to make this on a cooking course in Koh Samui, and it is truly delicious. Glass noodles are made from mung beans and so are really healthy; use rice vermicelli if you can’t get them.

Thai prawn salad with minced pork and glass noodles

100 g raw, peeled prawns
120 g mince pork
100 g glass noodles, pre-soaked
40 g tomato, pips removed
40 g onion
30 g spring onion
20 g shallots
20 g Chinese or ordinary celery
150 g seafood sauce
2 tbs coconut oil
Seafood sauce

Mix the following in a blender:
1 large large red chilli, sliced
2 red birds eye chilli, de-seeded and sliced
2 green birds eye chilli, deseeded and sliced
8 cloves chopped garlic
knob of ginger, peeled and sliced
1 piece of coriander root, sliced
120 ml fish sauce
130 ml lemon juice
30 ml chicken stock
1 tbsp  palm sugar

Prepare all ingredients and lay out on a plate or board.

Heat oil until very hot and add pork and stir fry until cooked, add prawns when pork nearly cooked (will only take a couple of minutes). Add sliced shallots, onion, tomato, Thai celery and stir around a bit. Then add the seafood sauce and glass noodles.

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