Yam Woon Sen (Thai Glass Noodle Salad With Seafood) by Chef Alfie Jerome Mossadeg

6 springs Coriander
1 bungled of Clear Noodles
1/4 cup Dried Shrimp Toasted
1 tablespoon Fish Sauce
1 tablespoon Fried Garlic
2 Lime Juice
1/2 sliced Spring Onion
1/2 cup Roasted Peanuts Optional
1/2 teaspoon Sugar
3 Thai Chilli Pepper Sliced
1 cup Chinese Celery Chopped

Dressing: 1 tablespoon Siracha Sauce and Lime juice
Colouring of using: Beet Root & Local Blue Flower
Seafood: Mussel, Squid, Prawn (Steam the above)

Related Post

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.